Odia Style Dahi Baigana

Preparation time: 15 minutes 
Cook time: 20 minutes

INGREDIENTS

• Eggplant: 1 medium sized Bharta Baigan or small sized eggplant sliced
• Yogurt: 1 ½ cup
• Minced Ginger: ½ teaspoon
• Turmeric: ½ teaspoon
• Salt: As per taste
• Dry Whole Red Chilli: 1
• Paanch Phoron/ Pancha Phutona: 1 teaspoon
• Curry Leaves: 7- 8 leaves
• Green Chillies: 2
• Roasted Cumin-Red Chilli Powder: 1 ½ teaspoon
• Water: ½ cup

FOR GARNISHING -

• Chopped Cilantro: 1 teaspoon
• Green Chillies: 2, sliced lengthwise

METHOD

• Wash and cut eggplant into roundels and then halve each into slices.
• Marinate the pieces of eggplant with turmeric powder and salt. Keep aside for 10 minutes.
• Heat oil in a pan, fry the eggplant slices till golden brown, Take out and keep aside.
• Take the curd/ yogurt in a bowl. Add water, salt and as per requirement. Add I teaspoon roasted cumin-chilli powder and sliced green chillies. Mix well.
• Arrange the fried eggplant slices on a serving dish.
• Heat oil in a pan, add dry whole red chilli, Pancha Phutona (five spice mix), minced ginger and curry leaves.
• As they start spluttering, turn off the heat. Let it cool down for 1-2 minutes. Pour the entire tempering over the bowl of curd mix.
• Now slowly pour this yogurt mix over the fried eggplants arranged on a serving dish.
• Garnish with a few more sliced green chilies, chopped cilantro and the rest of the cumin-red chilli powder. Serve with steamed Rice or Pulao.