Good Place. Good Things. Good Time.

Vegan Dahi Baingan (Indian Eggplant in Yogurt Sauce)

The best time to cook and eat eggplants is right about now, and with this north Indian dahi wale baingan recipe in your repertoire you simply won’t be able to stop gorging on this wonder veggie. Tender, butter-soft eggplants are dunked in an expertly spiced vegan yogurt sauce, creating a restaurant-quality dish you’d be proud to serve anyone, including yourself!
Vegan Dahi Baingan (Indian Eggplant in Yogurt Sauce)

The eggplants I planted in the backyard this past Spring are producing lots of good-looking fruit right now and since eggplant is just about everyone’s favorite veggie hereabouts, we couldn’t be happier.

One of my favorite ways to cook and eat eggplants is this vegan dahi baingan or dahi wale baingan, which I want to share with you today.

Dahi is yogurt in hindi, and baingan is eggplant, and just like it sounds, this is a dish that marries together yogurt and eggplants in one memorable dish. It’s simple but flavor-packed, with creamy, silky eggplant pieces in a creamy, silky yogurt gravy accompanied by garam masala, kasoori methi and a few other simple spices and herbs.

It’s the perfect side to serve with a plain dal and rice, or to scoop up with a vegan naan or roti. And because it’s not too spicy, even those with the most sensitive tastebuds can handle it.

Overhead photo of dahi baingan in a serving bowl with a spoon and eggplant in background.

Why you’ll love this vegan dahi baingan

  • It’s delicious. If you love Indian food this dahi baingan has all the right flavors to tickle your tastebuds into a tasty frenzy.
  • It’s vegan but authentic. If you are already familiar with dahi baingan, this is a great way to continue enjoying your favorite dish without involving animals–and the accompanying cholesterol. I use my homemade cultured yogurt in this recipe which is a perfect substitute for dairy yogurt, flavorwise, with all of the probiotic benefit. For ease, you can use a storebought vegan yogurt.
  • It’s a great use for those seasonal eggplants. Between July and October is when these amazing veggies are at their peak, and this is a great time to eat them.
  • It’s healthy. Eggplants are great for you. They are packed with vitamins and fiber and they are especially beneficial for those with diabetes. There is also some evidence that they could protect against cancer. And like I just said above, the yogurt has great probiotic benefits and since the yogurt I use is nut-based, it is packed with proteins and fiber as well.
  • It’s everyone friendly. The dahi baingan is gluten-free and soy-free and you can use a nut-free yogurt, like coconut or soy yogurt, to make it nut-free.

Ingredients

  • Eggplant. Start with a thin skinned eggplant if you can, like the little round Indian eggplants or the long and skinny Japanese or Chinese eggplants. Italian eggplants will do at a pinch but their tough skin and spongy texture make them a little less desirable in this dish where you want the cooked eggplant to hold its shape while becoming really velvety.
  • Vegan yogurt. I prefer my homemade vegan yogurt in this recipe, which is cashew-based (see an Instant Pot vegan yogurt here). But you can use any storebought vegan yogurt as long as it’s not flavored.
  • Cumin seeds
  • Onions. Chop the onions fine because you want a creamy gravy here with no large pieces of onions.
  • Cilantro. I add cilantro at two stages to this recipe. I saute some with the onions to add a flavor punch and more to garnish the finished dish.
  • Tomatoes: Chop the tomatoes fine, just like the onions, to get a creamy, smooth gravy.
  • Turmeric
  • Cayenne. For heat, but if your garam masala is already quite hot scale back on the amount.
  • Paprika (optional), or Kashmiri chili powder. This is mainly for color, therefore optional.
  • Ground cumin
  • Ground coriander
  • Amchur. This is dry mango powder and it adds a nice tang to the recipe, along with the tomatoes. If you can’t find it, leave it out.
  • Kasoori methi. These are dry fenugreek leaves and they add a nice, bittersweet flavor to finish off the dish and balance the many flavors we already have going on in this dish.
  • Garam masala. As always, this is used toward the end of cooking. Make sure you use one that’s fresh and has not been sitting around in the cupboard for years.

How to make vegan dahi baingan

Front photo of vegan dahi baingan with cilantro garnish and eggplants and a steel spoon around it.

FAQs

Can I air-fry or bake the eggplant instead of sauteing in oil?

I prefer sauteing the eggplant in this dish because the flavor is great and it’s not a huge amount of oil. Also sauteing the eggplant in the same wok or skillet that the dish will be prepared in saves you the trouble of engaging another appliance and the accompanying cleanup.
But if you do not want to use oil at all, or use less, you can certainly just coat the eggplant in a teaspoon of oil, or leave the oil out altogether, season with salt and pepper, and air-fry at 350 degrees for 10 minutes or more until tender.
To cook the eggplant in the oven, place in a single layer on a baking sheet lined with parchment paper, spray with cooking spray, and bake in a preheated 400-degree oven for 30 minutes.

Why did my gravy thicken up so fast?

If you use cashew yogurt you will find that soon after adding water the gravy gets quite thick. That’s because cashew has a thickening effect on sauces. You can thin out the sauce further to your liking by adding even more water, but I like a thick gravy for the dahi baingan to scoop up with roti or naan.

What to serve with dahi baingan

  • Serve this with a simple white or brown rice and dal, like a tomato dal. If you are growing tomatoes, try this seasonal and delicious south Indian style green tomato dal, which would complement this north Indian dahi baingan perfectly.
  • You can also use a vegan naan to scoop up the dahi baingan, or a roti, like this sourdough roti.
Closeup photo of dahi baingan with vegan yogurt in a copper and steel pot with cilantro and aubergines in background.
Vegan Dahi Baingan in a copper and steel pot with brinjals in the background and a silver spoon

Print

Vegan Dahi Baingan

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }

The best time to cook and eat eggplants is right about now, and with this north Indian dahi wale baingan recipe in your repertoire you simply won’t be able to stop gorging on this wonder veggie. Tender, butter-soft eggplants are dunked in an expertly spiced vegan yogurt sauce, creating a restaurant-quality dish you’d be proud to serve anyone, including yourself!
Course Main Course/Curry
Cuisine Indian, Indian Vegan
Diet Gluten Free, Vegan, Vegetarian
Keyword Vegan Dahi Baingan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 134kcal
Author Vaishali · Holy Cow! Vegan Recipes

Ingredients

  • 1 pound eggplants (brinjals or aubergines. Try and use Indian, Japanese or Chinese varieties, but Italian eggplant will do at a pinch. Cut into 1½-inch-long by ½-inch-wide pieces and immerse in a bowl filled with water right after cutting to keep the eggplant from oxidizing and turning brown).
  • 1 tbsp + 1 tsp vegetable oil (divided)
  • 1 tsp cumin seeds
  • 1 medium onion (finely diced)
  • 4 tbsp cilantro (chopped, divided)
  • 2 medium tomatoes (finely diced)
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • ½ to 1 tsp cayenne
  • ½ tsp turmeric
  • ½ tsp amchur (optional)
  • 1 tsp paprika (optional)
  • 1 cup vegan yogurt
  • 1 tbsp garam masala
  • 1 tbsp kasoori methi (crushed in your palms before adding)
  • Salt and ground black pepper to taste

Instructions

  • Heat 1 tbsp oil over high heat, preferably in a wok or in a large skillet. When the oil is hot, add the immersed eggplant slices after squeezing out any excess water. Add ½ each of salt and ground black pepper and saute until the eggplant is nearly cooked and very soft and golden-brown, about five minutes over medium high to high heat. It is important you keep stirring the eggplant about and don’t let anything stick to the pot. If it does lower the heat. Remove the cooked eggplant to a plate.
  • To the same wok or skillet add a teaspoon of oil. Add the cumin seeds and as soon as they turn a couple of shades darker add the onions and cilantro.
  • Saute until the onions are nicely browned. Add the tomatoes with the powdered spices–turmeric, cayenne, ground cumin, ground turmeric, and paprika and amchur, if using.
  • Stir it all in and let the tomatoes cook, stirring them occasionally, until very pulpy and a couple of shades darker. This should take 5-8 minutes.
  • Add the vegan yogurt and mix. Stir in the garam masala. Add 2 cups water to make a gravy. Stir in the crushed kasoori methi.
  • Bring the gravy to a boil, then add in the cooked eggplants and return to a boil. Lower heat to a simmer, cover, and cook another five minutes.
  • Add salt as needed and garnish with cilantro. Serve hot.

Notes

  • Sauteing the eggplant is preferred for this dish because the flavor is great and you are not using a huge amount of oil. Also sauteing the eggplant in the same wok or skillet that the dish will be prepared in saves you the trouble of engaging another appliance and the accompanying cleanup. But if you do not want to use oil at all, or use less, you can certainly just coat the eggplant in a teaspoon of oil, or leave the oil out altogether, season with salt and pepper, and air-fry at 350 degrees for 10 minutes or more until tender.
    To cook the eggplant in the oven, place in a single layer on a baking sheet lined with parchment paper, spray with cooking spray, and bake in a preheated 400-degree oven for 30 minutes.
  • If you use cashew yogurt you will find that soon after adding water the gravy gets quite thick. That’s because cashew has a thickening effect on sauces. You can thin out the sauce further to your liking by adding even more water, but I like a thick gravy for the dahi baingan to scoop up with roti or naan.

Nutrition

Calories: 134kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 403mg | Fiber: 4g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg

The post Vegan Dahi Baingan (Indian Eggplant in Yogurt Sauce) appeared first on Holy Cow! Vegan Recipes.

Search more articles here: Vegan Dahi Baingan (Indian Eggplant in Yogurt Sauce)

Read original article here: Vegan Dahi Baingan (Indian Eggplant in Yogurt Sauce)



Disclaimers and Denial of responsibility..!

Denial of responsibility! TheTopMag.com is an automatic aggregator of all media around the world. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – jamesonline999@gmail.com . The content will be deleted within 72 hours.
You might also like
Leave A Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.