Bihari Arna, Dahi Baigana and Potala Bhaja

Ingredients

• 400 g Brinjal (1 large or 2 medium, also known as eggplant)
• 0.25 tsp Turmeric Powder (For marinating the brinjal)
• 1.5 tsp Salt (Divided, or to taste)
• 4 tbsp Mustard Oil (For shallow frying)
• 1.5 cup Curd (Use full-fat, thick yogurt, whisked until smooth)
• 0.5 tsp Sugar (Helps balance the tanginess of the curd)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 pcs Green Chili (Finely chopped)
• 1 inch Ginger (Peeled and finely grated)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 10 pcs Curry Leaves (About 1 sprig)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Brinjal: Wash the brinjal and slice it into 1/2-inch thick rounds. In a bowl, toss the slices with 1/2 tsp of salt and 1/4 tsp of turmeric powder. Let them rest for 10 minutes to release moisture, then pat them completely dry with a paper towel.

2. 2

   Fry the Brinjal: Heat 4 tbsp of mustard oil in a wide, heavy-bottomed pan over medium-high heat. Carefully place the brinjal slices in a single layer (fry in batches if needed) and cook for 3-4 minutes per side, until they are golden brown and tender. Remove and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly.

3. 3

   Prepare the Yogurt Base: While the brinjal is frying, prepare the dahi. In a mixing bowl, whisk the curd until it's completely smooth and creamy. Add the remaining 1 tsp of salt, sugar, roasted cumin powder, red chili powder, finely chopped green chilies, and grated ginger. Mix everything thoroughly until well combined.

4. 4

   Combine: Gently slide the slightly cooled fried brinjal slices into the seasoned yogurt. Ensure each slice is coated, but be careful not to break them.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tbsp of mustard oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until fragrant. Turn off the heat and stir in the asafoetida.

6. 6

   Finish and Rest: Pour the hot tempering evenly over the dahi baigana. Garnish with freshly chopped coriander leaves. Let the dish rest at room temperature for at least 20-30 minutes to allow the flavors to meld together before serving.

Ingredients

• 500 g Pointed Gourd (Also known as Potala. Washed, trimmed, and sliced into 1/4-inch thick rounds.)
• 1 large Onion (Thinly sliced.)
• 3 tbsp Mustard Oil (Essential for the authentic Odia flavor.)
• 1 tsp Panch Phoron (A five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to your preferred spice level.)
• 1 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the vegetables: Wash the pointed gourd (potala) thoroughly. Trim both ends and slice them into uniform 1/4-inch thick rounds. Thinly slice the onion. Keep them separate.

2. 2

   Temper the spices: Heat mustard oil in a kadai or a wide, heavy-bottomed pan over medium-high heat until it's slightly smoky. Reduce the heat to medium, add the panch phoron, and let the seeds crackle and become fragrant, which should take about 30 seconds.

3. 3

   Sauté the onions: Add the sliced onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until they soften and turn translucent.

4. 4

   Cook the potala: Add the sliced potala to the pan. Sprinkle with turmeric powder, red chili powder, and salt. Stir well to ensure the potala slices are evenly coated with the oil and spices.

5. 5

   Soften the potala: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Cook until the potala is tender when pierced with a fork.

6. 6

   Crisp it up: Once tender, remove the lid. Increase the heat to medium-high and fry for another 4-5 minutes. Stir frequently, allowing the potala and onions to brown and become slightly crispy at the edges.

7. 7

   Serve: Turn off the heat. Your Potala Bhaja is ready. Serve it hot as a side dish with steamed rice and dal for a classic Odia meal.