Dahi Baigan: A Taste Of Odia Cuisine + Recipe Inside

Dahi Baigan Recipe: As the weekend approaches, there’s no doubt everyone loves to indulge in some wholesome, healthy food, especially something special.

Are you craving a creamy, less spicy dish made with minimal oil? Then try this Odia special, which stays true to its Indian roots with just the right balance of spices and herbs.

Also read: Summer Hydration Hacks: 5 Strategies To Stay Hydrated During Heatwaves

Dahi Baigan is best enjoyed with rice. When you mix this creamy dish with rice, the flavours explode in your mouth, filling both your heart and your stomach.

Ingredients---

• Brinjal - 1 medium size
• Curd - 1 cup
• Mint Leaves - as required
• Salt as per taste
• Red Chilli Powder - 1 tsp
• Turmeric Powder - 1 tsp
• Cumin Seeds Powder - 1/2 tsp
• Black Pepper Powder - 1/2 tsp
• Mustard Oil for cooking the brinjal slices
• Water - 1 small cup or less
• Black Mustard Seeds - 1/2 tsp
• Curry leaves - 7-8 or as per requirement

Procedure for making Dahi Baingan---

• Wash the brinjal nicely with plain water and then pat it dry with a clean cloth. Now remove the stem and cut the brinjal into thin and round slices (as shown in the image below).
• In a small bowl take turmeric powder, red chilli powder, black pepper powder, cumin seeds powder and salt. Add water to the powdered spices and then mix them to form a thin paste.
• Now take one slice of brinjal and apply the paste of spices on one side. Marinate other slices, with the paste of spices in the same manner. (Marinate only one side of the slices at this stage.)
• Then heat a tawa and grease it with 1 tablespoon of mustard oil. Lower the flame to medium level.
• Slowly place the marinated brinjal slices over the tawa with the marinated side facing down.
• Now apply the paste of spices on the other side or the top side of the brinjal slices, while the bottom side gets cooked.
• When the bottom side gets cooked and appears golden red, then flip the slices to cook them on the other side in the same way. Pour 1 tablespoon of mustard oil around the slices along the edge of the tawa and allow them to cook nicely. Remember, that the flame is at medium level only.
• When both sides are cooked, then flip the slices and cook them until the brinjal becomes soft. Poke them with a fork or knife to check if they have become soft. Then turn off the flame.
• Take a mixing bowl and add curd to it. Add a little water and whisk to smoothen the curd. Remember not to add excess water, the whisked curd should be thick in consistency and not flowy.)
• Now sprinkle some salt and red chilli powder into it. Also add some chopped mint leaves and then mix it well. Pour this curd mixture into a serving bowl.
• Then place the cooked brinjal slices in it slowly.
• Now take a Tadka pan and heat 1 tablespoon of mustard oil in it. Then add black mustard seeds and curry leaves to it Allow the black mustard seeds to crackle.
• Then pour this Tadka over the dahi baingan spreading it evenly. The tempting dahi baingan is ready to be served.

(Recipe Credit: Renu Srivastava/lakshmirecipes)