Odisha

Dahi baigana

Name: Dahi baigana
Total time: 30 min
Yield: 4 servings
Cuisine: Odia
Ingredients: 2 medium cut into rounds brinjal (eggplant, aubergine); 1/2 tsp turmeric (ground turmeric); Salt, to taste; 1/2 tsp kashmiri chilli powder; 2 1/2 tbsp mustard oil; 2 cups whisked curd (plain yogurt, natural yoghurt); 1 tsp sugar; 1 tsp pancha phutana panch phoron; 2 dried red chilli; a sprig curry leaves; 1 inch grated ginger; 2 chopped green chilli

Fried brinjal in cool, tempered curd. Odisha's summer side that disappears first.

30 minTime

5 gProtein each

mildSpice

Curd for the heat2 chapters · 1 min read

Make it your way

Grandma's wayFried brinjal, cool curd, Odia summer.

The original

190kcalsame

5 gproteinsame

4 gfibresame

30minutessame

Dahi baigana as Odia homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 medium, cut into rounds

Turmeric (ground turmeric)½ tsp

Saltto taste

Kashmiri chilli powder½ tsp

Mustard oil2½ tbsp

Curd (plain yogurt, natural yoghurt)2 cups, whisked

Sugar1 tsp

Panch phoron1 tsp pancha phutana

Dried red chilli2

Curry leavesa sprig

Ginger2.5 cm, grated

Green chilli2, chopped

Method

4 steps

1Rub the brinjal rounds with turmeric, chilli powder and salt. Shallow fry in mustard oil until soft and golden. Cool.
2Whisk the curd with salt, sugar, ginger and green chilli until smooth.
3Heat the remaining oil and temper pancha phutana, dried chillies and curry leaves. Cool for a minute and stir into the curd.
4Add the brinjal just before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Odisha

Dahi baigana

Fried brinjal in cool, tempered curd. Odisha's summer side that disappears first.

30 minTime

5 gProtein each

mildSpice

Curd for the heat2 chapters · 1 min read

Make it your way

Grandma's wayFried brinjal, cool curd, Odia summer.

The original

190kcalsame

5 gproteinsame

4 gfibresame

30minutessame

Dahi baigana as Odia homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 medium, cut into rounds

Turmeric (ground turmeric)½ tsp

Saltto taste

Kashmiri chilli powder½ tsp

Mustard oil2½ tbsp

Curd (plain yogurt, natural yoghurt)2 cups, whisked

Sugar1 tsp

Panch phoron1 tsp pancha phutana

Dried red chilli2

Curry leavesa sprig

Ginger2.5 cm, grated

Green chilli2, chopped

Method

4 steps

1Rub the brinjal rounds with turmeric, chilli powder and salt. Shallow fry in mustard oil until soft and golden. Cool.
2Whisk the curd with salt, sugar, ginger and green chilli until smooth.
3Heat the remaining oil and temper pancha phutana, dried chillies and curry leaves. Cool for a minute and stir into the curd.
4Add the brinjal just before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dahi baigana

Make it your way

Ingredients

Method

Dahi baigana

Make it your way

Ingredients

Method

Make it a meal