Steamed Basmati Rice, Dahi Baigana and Badi 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

• 1 cup Urad Dal Badi (Also known as sun-dried lentil dumplings.)
• 4 tbsp Mustard Oil (For shallow frying. Provides the most authentic flavor.)
• 0.25 tsp Salt (Optional. Many store-bought badi are already salted, so adjust to taste.)

Instructions

1. 1

   Heat the oil in a pan.

   • Place a kadai or small frying pan over medium heat.
   • Add the mustard oil and allow it to heat for about 1-2 minutes. The oil is ready when a single badi dropped in sizzles immediately.
2. 2

   Fry the badi.

   • Carefully add the urad dal badi to the hot oil, ensuring they are in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Stir the badi frequently with a slotted spoon to ensure they cook evenly on all sides.
3. 3

   Cook until golden and crispy.

   • Continue frying for 3-4 minutes until the badi turn a deep, uniform golden-brown color and become fragrant and crisp.
   • They will make a light rattling sound in the pan when they are perfectly cooked.
4. 4

   Drain and serve.

   • Using the slotted spoon, remove the fried badi from the pan.
   • Place them on a plate lined with a paper towel to absorb any excess oil.
   • If using, sprinkle with salt while they are still hot and toss gently.
   • Serve immediately for the best crunch.