A couple of weeks ago, I made Doi bengena I Aubergine in yoghurt gravy (also known as dahi baingan), and it reminded me why I keep coming back to these simple, everyday dishes. It’s one of those recipes that doesn’t take much to put together, but still feels satisfying and comforting — the kind of food that’s easy to like and even easier to make a part of your regular rotation.
I used baby aubergines this time, which I baked instead of frying. Baking them felt like the cleaner, easier route, and I actually like how they turn out — soft inside, slightly crisped on the outside, and they hold their shape nicely when added to the yoghurt gravy. There’s a certain ease in letting the oven do the work while you prep the rest of the dish.
The yoghurt base is mild, just lightly spiced to bring it all together. Nothing too heavy, which is what I wanted. The coolness of the yoghurt pairs well with the warmth of the spices and the earthiness of the aubergine. It’s not a dish that tries too hard — it just works.
What I really enjoy about doi begun is how versatile it is. It fits easily into a weekday meal, but it’s also nice enough to be part of a more elaborate spread if you’re having people over.
Making it again reminded me that sometimes, the best dishes are the ones that aren’t overly complicated. Just a few ingredients, treated well, and a little time — that’s really all it takes.
The dish goes well with rice or Indian flatbreads. We enjoyed ours with some rice, tomato dal, roasted butternut squash and aloo pitika (Assamese style mashed butternut squash and potatoes), some salad and a little homemade chili pickle. It turned out to be quite a comforting feast!
Continue reading for the full, printable recipe and video for my Doi bengena I Aubergine in yoghurt gravy.
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Doi bengena I Aubergine in yoghurt gravy
Ingredients
For the baked baby aubergines
- 7 baby aubergines ( fiirm and fresh), halved, I like to keep the stalks on
- 2 tbsp mustard oil
- Salt to taste
- ½ tsp turmeric
- ½ tsp chilli flakes ( more or less)
- A little freshly ground black pepper
For the gravy-
- 1 C Greek yogurt mixed with 1 tsp gram flour. Make sure both are mixed really well and there are no lumps.
- 1 tbsp mustard oil
- ½ tsp paanch puran
- bay leaves ( mine were very smal, so added about 4, add less if yours are of the large variety)
- 1 whole dried red chilli
- 1 inch stick of cinnamon
- 2 cardamom pods, split at one end
- ½ tsp turmeric powder
- ½ tsp ground coriander
- 1 tsp cumin powder
- ½ tsp crushed red chillies
- 2 green chillies, stalks removed and slit halfway up the thicker end
- 1 C water (can add more if you wish, it does thicken further on cooling)
- 1 tsp garam masala powder
Instructions
To bake the baby aubergines
- Pre heat the oven at 220 deg C.
- Wash and halve the baby aubergines lengthways. I like to keep the stalks.
- Make criss cross scores on the cut side and place them in a baking pan. The pan should have enough room to arrange the aubergines in a single layer.
- Add all the ingredients listed above for the aubergines and rub well.
- Arrange the aubergines in a single layer, cut side up.
- Place the pan in the centre of the pre heated oven and bake for about 20-25 minutes or till the flesh is soft. Don't wait for them to turn too mushy.
The gravy-
- Heat a pan and add the oil. Bring to smoking poit.
- Add the paanch puran, bay leaves, whole red chilli, cinnamon and cardamom and stir for a few seconds.
- Reduce the heat to medium and add the turmeric, cumin and coriander powders. Stir constantly for a minute. Take care not to burn the spices, reduce the heat further if needed.
- Add the yogurt mixture and stir well.
- Add the green chillies, crushed red chillies, and salt and mix in.
- Stir constantly for about 4-5 minutes or till most of the moisture evaporates. Keep and eye on the heat- not too high or low.
- Add the water and stir well.
- As the gravy starts to bubble, gently arrange the baked aubergines in the gravy. also, add any remaining oil/spices in the baking pan to the gravy.
- Simmer for another 6-7 minutes and add the garam masala powder.
- Stir well for a few seconds and remove from heat.
- Enjoy as a side dish with rice or any Indian bread.
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Until next time,
Sunita
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