Prepare the Brinjals:

Cut the brinjals into desired shapes.

Marination:

In a mixing bowl, add the cut brinjals.

Sprinkle turmeric powder, Kashmiri red chili powder, cumin powder, and salt.

Add 1 tsp of water and mix well.

Let it marinate for 5 minutes.

Prepare the Curd:

In another bowl, add thick curd.

Mix in black salt and sugar.

If you prefer thinner curd, add a little water; otherwise, keep it thick.

Stir well and set aside.

Fry the Brinjals:

Heat a pan and add 2 tsp of mustard oil.

Once hot, carefully place the marinated brinjals in the pan.

Cover and cook on low flame for a few minutes until they turn golden brown.

Once cooked, remove the brinjals from the pan and set aside.

Tempering:

In the same pan, reduce the flame to low and add 2-3 tsp of mustard oil.

Once the oil is heated, add pancha phutana and dry red chili.

Add curry leaves and sauté for about half a minute.

Add the fried brinjals and fry on low flame for another half minute.

Combine with Curd:

Turn off the flame and let the mixture cool down.

Once cooled, mix the brinjals with the prepared curd.

Serve:

Dahi Baigana is now ready to serve. Enjoy your dish!