Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Spiced Yogurt Eggplant

Dahi Baingan

(42 reviews)
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The tangy yogurt beautifully complements the savory eggplant—this dish is a family favorite for its comforting flavors and satisfying richness. Even my kids, who usually shy away from eggplant, request seconds!

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Spiced Yogurt Eggplant
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

Protein

6g

Carbs

24g

Fat

18g

Calories

280 kcal

Servings:
4
VegetarianGluten Free

Ingredients

small eggplants4 medium
(cut into 1-inch rounds)
plain full-fat yogurt1 cup
(whisked)
yellow onions2 medium
(finely sliced)
garlic3 cloves
(minced)
fresh ginger1 tsp
(grated)
green chili1
(optional, slit)
oil3 tbsp
(preferably mustard oil)
saltto taste
fresh cilantrofor garnish

Spices

cumin seeds1 tsp
mustard seeds1 tsp
ground turmeric0.50 tsp
ground coriander1 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Prepare the Eggplant

  1. Heat 2 tablespoons of oil in a large skillet over medium heat.
  2. Add the eggplant rounds in a single layer (you may need to do this in batches) and fry until golden brown and tender, about 4-5 minutes per side.
  3. Remove from the pan and set aside on a plate lined with paper towels.

Cook the Spiced Yogurt Base

  1. In the same skillet, add the remaining tablespoon of oil. Add cumin and mustard seeds, allowing them to splutter for about 30 seconds.
  2. Add the sliced onions, sautéing until they turn golden brown, about 10 minutes.
  3. Stir in the garlic, ginger, and green chili, cooking until fragrant, around 1 minute.
  4. Add turmeric, coriander, and red chili powder. Stir well to coat the onions in spices.
Chef's tip: If the spices start to stick, add a splash of water to deglaze the pan.

Combine and Finish

  1. Reduce the heat to low and slowly whisk the yogurt into the onion mixture, stirring continuously to prevent curdling.
  2. Return the fried eggplant rounds to the pan, gently folding them into the yogurt sauce.
  3. Simmer for 5-7 minutes, allowing the flavors to meld. Adjust salt to taste.
  4. Garnish with fresh cilantro before serving.
Chef's tip: Serve hot alongside steamed basmati rice or Indian bread like naan or roti.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.