Dahi Wala Baingan Ka Bharta

Dahi Wala Baingan Ka Bharta

Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 174 kcal
Author: Neha Mathur

Dahi Wala Baingan Ka Bharta is a very simple, tasty, slightly spicy gravy that can be made as a great accompaniment to mutton biryani, plain white rice.



  • 500 g Eggplant / Baingan
  • 1 cup Curd Whisked
  • Salt to taste

For tempering

  • 3 tbsp Mustard oil
  • 4-5 Dry red chilies
  • 1 tsp Cumin seeds / Zeera
  • 1 tsp Mustard seeds / Rai
  • 1/4 tsp Fenugreek seeds / Methi Crushed
  • 1/2 tsp Carom seeds / Ajwain
  • 1/2 cup Onion Chopped
  • 1 Green chilli Chopped
  • 2 tsp Ginger Chopped
  • 2 tbsp Fresh coriander Chopped


  1. Wash the eggplant and wipe it with a kitchen towel.
  2. Make slits in the eggplant using kitchen knife all around.
  3. Keep the eggplant over the gas stove and roast from all the sides until charred and cooked till inside.
  4. Remove from heat and let cool for sometime.
  5. Remove the skin of eggplant and mash the pulp.
  6. Add whisked yogurt and salt and mix well.
  7. For tempering
  8. Heat oil in pan.
  9. Once the oil is hot, add dry red chilies, cumin seeds, mustard seeds, fenugreek seeds and carom seeds and let them crackle for a few seconds.
  10. Add onion and fry till onions turns transparent.
  11. Add green chilli and ginger and fry for 2-3 minutes.
  12. Pour the tempering over the eggplant mixture.
  13. Garnish with fresh coriander.
  14. Serve hot with Phulka and Dal.
Nutrition Facts
Dahi Wala Baingan Ka Bharta
Amount Per Serving
Calories 174 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 63mg3%
Potassium 435mg12%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 40IU1%
Vitamin C 5.6mg7%
Calcium 36mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.