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Sekai Gohan

Dahi Baigana: Odisha-Style Eggplant Folded into Seasoned Yogurt

Servings 4 servings

Dahi Baigana: eggplant coated in mustard oil and spices, folded into unheated yogurt
Steps with photos

Ingredients

Ingredient Amount Role
Eggplant (brinjal, baigana) 250 g Main ingredient; washed and thinly sliced
Red chilli powder 1/2 tsp Eggplant marinade
Turmeric a pinch Eggplant marinade
Salt 1/2 tsp Eggplant marinade
Curd / plain yogurt (dahi) 1 cup Unheated yogurt base
Sugar 1 tsp Seasoning for the yogurt
Black salt 1/2 tsp Seasoning for the yogurt
Salt to taste Seasoning for the yogurt
Mustard oil 2 tsp For pan-frying the eggplant
Mustard oil 1 tsp Fresh oil for the tempering
Panch phoran (whole mustard, cumin, fennel, fenugreek and nigella seeds) 1 tsp Tempering
Green chillies 2 Tempering
Curry leaves 1 Tbsp Tempering
Cumin powder 1 tsp Sprinkled on top to finish

Steps

  1. 1Slice the eggplant

    Wash the eggplant and cut it into thin slices.

  2. 2Season and marinate the eggplant

    Put the slices in a bowl with 1/2 tsp red chilli powder, a pinch of turmeric and 1/2 tsp salt. Toss so the slices are coated, then leave them for 10 minutes.

  3. 3Season the yogurt in a separate bowl

    In another bowl, combine 1 cup curd, 1 tsp sugar, 1/2 tsp black salt and salt to taste. Whisk until smooth, keeping it from becoming thin. This yogurt is not heated at any point.

  4. 4Pan-fry the eggplant until just cooked

    Heat 2 tsp mustard oil in a pan and pan-fry the marinated eggplant until it is just cooked. Lift the slices onto a plate and keep the pan for the tempering.

  5. 5Add the tempering to the same pan

    Add 1 tsp fresh mustard oil to the same pan, then add 1 tsp panch phoran, 2 green chillies and 1 Tbsp curry leaves.

  6. 6Turn off the heat, then return and toss the eggplant

    Turn off the heat. Return the pan-fried eggplant to the pan and toss it with the tempering.

  7. 7Let the eggplant come to room temperature

    Leave the tempered eggplant until it reaches room temperature.

  8. 8Stir the eggplant into the yogurt

    Add the room-temperature eggplant to the seasoned yogurt from step 3 and mix well.

  9. 9Finish with cumin powder

    Sprinkle 1 tsp cumin powder over the top and serve as a side dish.