Dahi Baigan is originally a Oriya dish, that i first tasted in my hostel mess during my university days. I fell in love with it the very first time and i have been a very big fan of the dish ever since.
This is the recipe the chefs at my hostel gave me when i was about to graduate.Love it...
Indian Eggplant (brinjal/Aubergines) cut into quarters 3
Thick Curds 2 cups
Onion 1 small
Tomato 1 small
Turmeric 1 pinch
Jeera 1 big pinch
Mustard 1 big pinch
Chilly powder 1 tsp
Green Chillies 2
Dhania Powder 1 tsp
Garam Masala 1/2 tsp
oil 1 tbsp
The Brinjal according to the original recipe needs to be salted and deep fried in hot oil it almost crisp. However for health reasons i have altered the recipe. So here it goes.
Heat oil in a pan. Drop the mustard, Jeera and green chillies. Once they splutter drop the quartered Brinjal pieces. Grill them till done on all sides. Now, add the onions, tomato, turmeric, chilly powder, salt, dhania powder and garam masala. Cook over medium flame keeping the masala from burning. Switch off the heat once done.
Beat the curds. This recipe calls for thick curds, the fresher the better, will taste a lot better with home made curds. Beat the curds and set aside. When the bringal mixture is cooled , stir it into the beaten curds. Adjust salt and serve with steaming hot rice.