Dahi walay Baingan

Something that is hard to resist, make these Dahi walay Baingan and enjoy your meal. #HappyCookingToYou #MilkpakYogurt #HarBaarZaiqaydaar

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  • Pani (Water) as required
  • Namak (Salt) 1 & ½ tbs
  • Baingan (Eggplant) slices ½ kg
  • Cooking oil 2-3 tbs
  • Cooking oil 1/4 Cup
  • Pyaz (Onion) chopped 1 medium
  • Lehsan (Garlic) crushed ½ tbs
  • Zeera (Cumin seeds) roasted & crushed ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Garam masala powder 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Lal mirch (Red chilli) crushed ½ tsp
  • Pani (Water) 1 Cup or as required
  • Nestle milkpak yogurt ½ kg
  • Cooking oil 1/4 Cup
  • Zeera (Cumin seeds) 1 tbs
  • Sabut lal mirch (Button red chilles) 6-7
  • Kari pata (Curry leaves) 10-12
  • Lal mirch (Red chilli) crushed


In bowl,add water,salt and mix well.

Add eggplants,dip into salted water for 10-15 minutes & set aside.

On grill pan,add cooking oil and grill eggplant slices from both sides until golden brown (approx. 2-3 minutes each side) & set aside.

In wok,add cooking oil,onion and fry until golden brown.

Add garlic and mix well.

Add cumin seeds,red chili powder,garam masala powder,salt,turmeric powder,coriander powder,red chili crushed and mix well for 2 minutes.

Add water,mix well and bring it to boil,cover and cook for 2-3 minutes then cook on high flame until oil separates.

In bowl,add yogurt and whisk well.

In frying pan,add cooking oil,cumin seeds,button red chilies,curry leaves and fry for 1-2 minutes.

Now add tadka in yogurt and mix gently.

In serving dish,add prepared gravy,fried eggplants and prepared yogurt.

Repeat the layers alternatively until you reach the edge of the serving dish.

Sprinkle red chili crushed & serve!

Recipe By: Seema Hanif

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