Dahi Baigana
Veg
Contains dairy
A yogurt-based eggplant curry with a creamy texture and a subtle blend of spices.
Cuisines
Odia
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 medium | eggplants (baigana) |
| 1 cup | yogurt (dahi) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | panch phoron (five spice mix) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 1 tablespoon | fresh coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 Wash the eggplants and cut them into medium-sized slices.
- 2 In a bowl, mix yogurt with turmeric powder, red chili powder, sugar, and salt. Set aside.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add panch phoron to the hot oil and let it splutter.
- 5 Add the eggplant slices to the pan and fry until they are golden brown and cooked through.
- 6 Reduce the heat to low and pour the yogurt mixture over the fried eggplants.
- 7 Stir gently to coat the eggplants with the yogurt mixture and let it simmer for 2-3 minutes.
- 8 Remove from heat and garnish with chopped coriander leaves.
- 9 Serve warm with steamed rice or chapati.
Tips
To prevent the yogurt from curdling, ensure it is at room temperature before adding to the pan.