Saturday 7 November 2015

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.




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