Bihari Arna, Buta Dali Tarkari and Baigana Bhaja

Ingredients

• 1 cup Chana Dal (Rinsed and soaked for at least 4 hours)
• 1 medium Onion (Finely chopped)
• 2 medium Tomatoes (Pureed)
• 0.5 cup Fresh Coconut (Grated)
• 1 inch Ginger
• 5 cloves Garlic Cloves
• 2 pcs Green Chili (Slit lengthwise)
• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 2 pcs Dry Red Chili (Broken in half)
• 0.5 tsp Turmeric Powder (Divided)
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.75 tsp Garam Masala Powder
• 1.25 tsp Salt (Divided, adjust to taste)
• 1 tsp Jaggery (Grated, optional)
• 4 cups Water (Divided for cooking dal and gravy)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Drain the soaked chana dal. In a pressure cooker, combine the dal, 2.5 cups of water, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is soft but still holds its shape.
   • Allow the pressure to release naturally before opening the cooker. Set aside.
2. 2

   Prepare the Coconut Masala Paste

   • In a grinder or blender, add the grated coconut, ginger, garlic cloves, and green chilies.
   • Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set aside.
3. 3

   Prepare the Tadka and Sauté Aromatics

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds, bay leaf, and dry red chilies. Sauté for 30 seconds until the seeds splutter and become fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.

Ingredients

• 1 large Eggplant (about 450g, also known as Baigana)
• 2 tbsp Rice Flour
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference)
• 0.5 tsp Cumin Powder
• 0.75 tsp Salt (or to taste)
• 0.25 cup Mustard Oil (for shallow frying)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly. Trim the stalk and slice it into roundels about 1/4-inch (0.6 cm) thick. You should get about 12-14 slices.
   • Optional but recommended: Place the slices in a bowl of water with a teaspoon of salt for 10 minutes. This prevents browning and helps reduce oil absorption.
   • Drain the slices and pat them completely dry with a clean kitchen towel. This step is crucial for achieving a crispy texture.
2. 2

   Coat the Slices

   • In a wide, shallow dish or plate, combine the rice flour, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
   • Take one eggplant slice at a time and press it firmly into the spice mixture, ensuring it is evenly coated on both sides and the edges.
   • Set the coated slices aside on a plate for 5-10 minutes. This allows the masala to adhere well to the eggplant.
3. 3

   Shallow Fry

   • Heat the mustard oil in a wide, heavy-bottomed skillet or tawa over medium heat. The oil should be hot enough that a pinch of the spice mix sizzles immediately, but it should not be smoking.
   • Carefully arrange the coated eggplant slices in a single layer in the pan. Do not overcrowd; fry in batches if necessary.
   • Fry for 3-4 minutes on the first side, or until the bottom is golden brown and crisp.
   • Flip the slices gently with a spatula and fry for another 3-4 minutes on the other side until tender, golden, and crispy.
   • Once cooked, transfer the fried slices to a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve Baigana Bhaja immediately while it's hot and crispy. It pairs perfectly with steamed rice and dal, especially Odia Dalma.