Dahi Baingan with Panch Phoron ( Eggplant in Yoghurt)

This is essentially my mother’s recipe but I have added on my very own improvisation to it. For example Ma used the longer version of the eggplant and cut them into halves all the way, whereas I like to use the baby version and keep them whole.I have also incorporated a flavourful burst of Tadka  which was not there in the original recipe. Ideal for dinner guests, parties and family meets, the Dahi Baingan with Panch Phoron can be served at Lunch or Dinner. It teams well with parathas, naan, steamed rice or pulao. The other good thing about this dish is it can be prepared and stored and can be served cool or at room temperature. The mix of the Panch Phoron and it’s ingredients have been provided in the notes section of the recipe. The Panch Phoron makes all the difference. So don’t forget to add that. I love the burst of colours on the white background of the yoghurt. It feels like an artist’s palette but an edible version! So, go and enjoy this heady mix of colours and flavours. Happy fooding around.




Dahi Baingan with Panch Phoron ( Eggplant in Yoghurt)

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 5 -6 1x


  • Mom’s Recipe Version 2.0



  • 1012 baby Eggplants or brinjals
  • 2 cups fresh, thick good quality Yoghurt
  • 1 Tsp Panch Phoran ( If not readily available, I have ,entioned how to make the Panch Phoran in the Notes Section)
  • 1 big Onion chopped
  • 1/2 Tsp Garlic paste
  • 1/2 Tsp Ginger paste
  • 1 Tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/4 Tsp Turmeric powder
  • 1/4 Tsp red chilli powder
  • 1/2 Tsp Kashmiri red chilli powder
  • 1/2 Tsp Amchur powder
  • 1/4 Tsp Garam Masala powder
  • 1/3 cup Water
  • 1 Tsp Sugar
  • 2 +2 Tbsp Oil ( mustard oil is preferred else any other oil will do)
  • Salt to taste

Ingredients  for the Tadka:

  • 2 Tbsp of Oil ( preferably mustard oil if available, else any vegetable oil)
  • 1/2 Tsp of Panch Phoran
  • 1/2 Tsp whole Mustard Seeds
  • 2 dried Red Chillies, broken
  • 1012 Curry Leaves


  1. Wash, dry pat and cut the round bottom part of the baby eggplant making a cross + like slit, so that the yoghurt gravy and spices can reach the inside of the baby eggplant (Picture Attached Right Above this Recipe). Make sure you cut the baby eggplant not more than ½ of it’s length as a deeper cut might lead to a possibility that the eggplant might break and split into half during the cooking stage. Season the eggplants with a pinch of salt and turmeric.
  2. In a bowl take the yoghurt and beat it until smooth. Add a pinch of salt and 1 tsp sugar. Keep aside for assembling.
  3. In a heavy bottom pan or wok, heat 2 tbsp oil and shallow fry the eggplant over medium low flame. Cook patiently in batches covering the wok from time to time so as to cook the eggplants from Take off and drain on kitchen towel.
  4. In the same pan add another 2 tbsp of oil. Once heated add all the ingredients for the tadka and wait till the seeds sizzle and pop. Next add the onions and saute for a minute or two before adding the ginger garlic paste followed by the remaining masalas and pinch of salt. Remember to turn the flame to medium low to avoid the masalas from getting burnt.
  5. Stir and add 1/3 cup water. Cook over low flame for 3 to 4 minutes, till the masalas are cooked and fragrant. Oil should start showing up along the sides of the vessel. Take off from flame, keep aside for the assembling.


Instruction For Assembling :

  1. To assemble we need to start layering the dish. Take the serving dish and smear the bottom of the dish with a tablespoon or two of the beaten yoghurt.
  2. Place half of the eggplants at the bottom and then pour half of the beaten yoghurt on it. With the help of a spatula or spoon distribute and evenly sprinkle half of the onion- masala tadka.
  3. Repeat this once again. That is, place the remaining eggplants, followed by the remaining beaten yoghurt and lastly by the remaining tadka mix. Goes well with parathas, naan, kulchas or even with steamed and or pulao.


This is one amazing dish, fit for a regular home meal and even surely while entertaining guests. The advantage is that this dish can be made ahead and can be either served cold or room temperature. Sounds cumbersome but actually isn’t so. In fact, you will be amazed at the burst of flavours  as well as colours and will want to repeat this again soon!!! You can easily control the amount of oil, by simply cooking the eggplants over low-medium heat and taking time and a little more patience.  Panch Phoron can easily be made at home by mixing equal quantities of Mustard seeds, Fenugreek seeds, Nigella seeds, Fennel seeds and Radhuni. Radhuni is often not easily available, you can then replace it with Cumin seeds.


  • Serving Size: 5 - 6

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