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Dahi Baigana

An Odia everyday classic: slices of brinjal fried in mustard oil, folded into whisked yogurt and finished with a crackling tempering of mustard seeds, cumin and curry leaves. Cool, tangy and lightly smoky, it is eaten with rice or as part of a thali.

MainsVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
30 min15 prep · 15 cookEasy300 kcalper serving
Dahi Baigana

Instructions

  1. Wash 150 g of brinjal and cut it across into rounds about 1 cm thick. Rub the slices all over with 0.25 tsp of turmeric and 0.25 tsp of the salt and leave them on a plate for 10 minutes, this draws out moisture so they fry rather than steam.
  2. Heat 1 tbsp of mustard oil in a heavy frying pan over medium-high heat until it just begins to smoke, then lower to medium, smoking takes the raw pungency out of mustard oil. Lay the brinjal slices in a single layer and fry 3 minutes on each side, until deep golden and completely soft in the middle when pressed with a spoon.
  3. Lift the slices onto kitchen paper and let them cool to room temperature. Hot brinjal will split the yogurt, so do not rush this, 10 minutes is enough.

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Per serving

300kcal
9gprotein
19gcarbs
22gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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