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A classic Odia side dish where crispy fried eggplant slices are dunked in a tangy, spiced yogurt sauce. This simple yet flavorful recipe is a perfect accompaniment to rice and dal, bringing a cool and savory balance to any meal.
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.
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.
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.
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.
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.
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.
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A classic Odia side dish where crispy fried eggplant slices are dunked in a tangy, spiced yogurt sauce. This simple yet flavorful recipe is a perfect accompaniment to rice and dal, bringing a cool and savory balance to any meal.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 130.39 calories per serving with 4.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Instead of shallow frying, brush the brinjal slices with oil and bake at 200°C (400°F) for 15-20 minutes or air-fry until golden and cooked through.
Substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. Ensure your asafoetida is gluten-free if needed.
Add 1/4 cup of finely chopped raw onions to the yogurt for a crunchy texture. You can also add 1-2 cloves of minced garlic to the tempering for extra flavor.
Increase the amount of green chilies or add a pinch of black pepper powder to the yogurt mixture for added heat.
The curd (yogurt) in this dish is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, aid in digestion, and can improve overall gut health.
Brinjal contains powerful antioxidants like nasunin, found in its skin, which helps protect cells from oxidative damage. Spices like turmeric and cumin also contribute significant antioxidant properties.
Curd is an excellent source of calcium and phosphorus, essential minerals for building and maintaining strong bones and teeth, helping to prevent conditions like osteoporosis.
Dahi Baigana is moderately healthy. The yogurt provides beneficial probiotics and calcium, while brinjal is a good source of fiber and antioxidants. However, the traditional preparation involves shallow frying, which adds calories and fat. For a healthier alternative, consider baking or air-frying the brinjal slices.
A single serving of Dahi Baigana (approximately 210g) contains around 250-300 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the yogurt used.
Yes, Dahi Baigana tastes even better when made a few hours in advance. This allows the brinjal to soak up the flavors of the spiced yogurt. Store it in the refrigerator and bring it to room temperature before serving for the best taste.
This can happen if the yogurt is too cold when the very hot tempering is added. To prevent this, ensure your yogurt is at room temperature before you begin. You can also let the tempering cool for 30-60 seconds before pouring it over the yogurt.
It is a classic Odia side dish that pairs wonderfully with a simple meal of rice and dal (especially Odia Dalma) or with rotis and a vegetable stir-fry.