Dahi Baigana

Shallow-fried brinjal pieces folded into spiced, tempered yogurt. A creamy-tangy Odia curry eaten with rice.

Time 35 min · Serves 6 · 89 kcal · Central Odisha, Odisha

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• salt (optional) (whole)
• Garlic — 1 tsp (ground)
• Ginger — 1 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Curd — 250 g (whole)
• Brinjal — 250 g (chopped)
• onion — 80 g (chopped)
• Turmeric Powder — 0.5 tsp (ground)

Tempering

• Mustard Oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Wash the begun (brinjal) and cut into medium cubes. Peel and finely chop the onion, ginger and garlic.
2. Whisk the curd well in a bowl with a little water so it is smooth and lump-free. Keep aside.
3. Heat the mustard oil in a kadai till it smokes lightly, then let it cool slightly to cut the rawness.
4. Add cumin seeds to the hot oil and let them splutter.
5. Add the chopped onion, ginger and garlic and saute till the onion turns soft and light golden.
6. Add the brinjal cubes along with turmeric powder, red chilli powder and salt. Fry on medium flame till the brinjal pieces are lightly browned and half cooked.
7. Lower the flame and pour in the whisked curd, stirring continuously so it does not split. Add a little water to get a gravy consistency.
8. Cover and simmer gently till the brinjal is fully cooked and the gravy thickens slightly, stirring occasionally.
9. Garnish with chopped coriander leaves and serve hot with steamed rice.

Common questions

How many calories in one plate of Dahi Baigana?

89 kcal per plate.

How much cooking time?

35 min — 15 min prep, 20 min cooking.

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