Dahi Baigana is a famous Odia cuisine although you will find it in every corner of India in its various forms. It is one of those dishes which needs less ingredients but will give you an amazing taste. Mainly the recipe for Dahi Baigana is almost a no cooking recipe. In the recipe fried brinjals are tossed in curd which is tempered with some spices and curry leaves. Addition of chili powder and sugar gives the recipe a chatpata taste which will burst your each taste bud. As I said it’s an almost no cooking recipe, so you can make it in less time even if you have already received your guests. As this dish Dahi Baigana contains no onion and garlic, this delicacy also can be enjoyed by any Jain friends. This can be also served over the table on the auspicious festivals, bratas and poojas.
Apart from this when it comes to the nutritional values of the dish let me tell you Brinjal is loaded with antioxidant and fibers .It helps in keep your cholesterol level and blood pressure level balanced. Brinjal also is a good source of iron, manganese and potassium. On the other hand Curd contains good amount of protein and calcium. So this dish is a full pack of nutrition. So make this recipe today, serve it with plain rice or chapatti, hot or cold and enjoy with your family and friends.
Ingredients:(For 2 servings)
1 medium sized brinjal
1 cup curd
2 tbsp water
1 tsp panch phoran
1 tbsp sugar or as per your taste
1 tsp red chili powder
1 string curry leaves
2 dried red chili
A pinch hing or asafoetida
A pinch turmeric powder ( optional)
Mustard oil or vegetable oil ( I personally prefer mustard oil)
salt as per taste
coriander leaves for garnishing
Method:
Wash the brinjal properly. Cut it into four thick slices lengthwise. You can cut it into round thick slices also. Sprinkle little bit of salt and turmeric powder over the slices and keep it aside for 10 minutes.
Now take the curd in a mixing bowl. Add 2 tbsp water, a pinch of turmeric powder, red chili powder, sugar and salt. Whisk it for 3-5 minutes. The consistency of the curd should not be more thin. It should be medium thick.
Now fry the brinjal slices. Its your wish , you can either shallow fry or deep fry the slices. Add the fried brinjal slices to the curd.
Now for the tadka, heat a tadka pan. Add 1 tbsp mustard oil. Wait until the oil come to its smoking point. Now add 2 broken dried red chilli, Panch phoran, hing, curry leaves. Let the panch phoran splutter. Add this to the mixture of curd and brinjal.
Mix it properly. Sprinkle chopped coriander leaves over it. Serve it with plain steamed rice or roti or chapati.
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