Dahi Baigana (Eggplant With Yogurt Odia Style) is a simple dish and is very easy to make. This is a no onion and no garlic recipe. There is no way you can go wrong with this humble dish. Made from Brinjal/ Eggplant/ Aubergine this is a no-fuss dish that can be ready in no time and with few ingredients easily available in your pantry. This is an accompaniment to the main dish.
Dahi Baigana (Dahi Baingan) is one of the most relished dishes in Odia Cuisine. Similar yogurt preparation is also there in Bengali cuisine known as Doi Begun. I love eggplants in any form whether it’s a Baingan Bharta or a stuffed baingan, Bharli Vangi, Vangi Bhath, Baingan Ke Pakore (Eggplant Fritters), Babaganosh or baked Aubergine. I just find ways of eating baingan.
This delectable dish can be called as raita or curry. Dahi wale Baingan is basically spiced eggplant dipped in the yogurt sauce. As the name suggests, it has two main ingredients: dahi (curd) and baingan (eggplants). Apart from this a few spices along with curry leaves are used to prepare this amazingly simple side dish. The high point of this recipe is the use of mustard oil and punch phoran (a mix of cumin, mustard, fennel, fenugreek and nigella seeds) and hence this recipe is aka Panch Phoron Dahi Baingan.
Don’t wait, just try this recipe and I am sure you will want to have more and more of this dish! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar Odia recipe like Baingan Bhaja (Pan Fried Eggplant/Aubergine).
Yield: 4 servings
Prep time: 10 minutes
Total time: 20 minutes
Ingredients for Dahi wale Baingan
250 grams Brinjal (eggplant)
1/2 teaspoon chilli powder
Pinch of turmeric
1 cup yogurt/curd (dahi)
1 teaspoon sugar
1/2 teaspoon black salt
Salt to taste
2+1 teaspoon mustard oil
1 teaspoon panch phoran (mustard, cumin, fennel, fenugreek, nigella seeds)
1 tablespoon curry leaves
2 green chills/dry chilli
1 teaspoon cumin powder
Directions for Dahi Baigana
- Wash and cut the eggplants ( baigana ) into thin slice.
- Sprinkle turmeric, red chilli powder and 1/2 teaspoon salt on the Baigan and toss well so that all the eggplants are coated well. Set aside to marinate for 10 minutes.
- Add sugar, black salt, salt to taste to the yogurt (dahi ) and blend. Adjust the consistency by adding water as per your liking. Set aside. (The yoghurt mix should not be too thin).
- Heat 2 teaspoon oil in a pan, add the marinated baigan and pan fry till just cooked.
- In the same pan add 1 teaspoon oil; add punch phoran, chilies and curry leaves.
- Switch off the heat; add fried eggplant and toss. Let it come to room temperature.
- Now add the eggplant to the yogurt (dahi) and stir it well.
- Sprinkle cumin on top and serve.
