Indian Cooking Suggestions: This Odia-Particular Dahi Baingan Will Add Burst Of Flavours To Your Palate

Indian delicacies is a melting pot of assorted regional meals cultures. Some acquire international reputation, whereas some stay unexplored. One such delicacies, which has not been explored a lot, is of Odisha. The meals tradition of this state from Japanese India has a historical past of its personal and immense scope for exploration. What defines the flavours of Odia delicacies is the robust aroma of mustard oil and panch phoron (or as they name it panchaw phutana). For the unversed, it’s a mix of 5 spices (mustard, cumin, fenugreek, nigella seeds and aniseeds/fennel seeds) that’s broadly used within the numerous dishes of Japanese India.

In comparison with a lot of the different regional cuisines, meals right here has much less utilization of oil and spices; nonetheless, that does not make the dishes of Odia cuisine any much less flavourful! One such dish is ‘dahi baingan’. It’s known as ‘dahi baigana‘ in Odia language. It’s a bitter side-dish, known as ‘khatta‘, often served alongside Odia thali. Because the identify says, it’s made with yogurt/curd and baingan, with a number of different spices. Let’s discover out the recipe!

This is The Recipe For Odia-Particular Dahi Baingan:

Elements:

Eggplant (baingan) – 2 (small sized)

Turmeric (haldi) powder- Half teaspoon

Cumin (jeera) powder- half teaspoon

Coriander (dhania) powder- half teaspoon

Pink chilli (lal mirch) powder- half teaspoon

Asafoetida (hing)- 1-1.5 teaspoon

Panch phoron- half teaspoon

Entire purple chilli- 1 (damaged into two halves)

Currry leaves (kadhi patta)- Eight-10

Curd (dahi)- 500 gram (not hung curd)

Ginger- 1 teaspoon (grated)

Salt and sugar- as per style

Mustard oil- three tablespoon

Technique:

Slit every of the eggplants into four items and clear them properly.

Add turmeric powder, cumin powder, coriander powder, purple chilli powder and a few salt to the eggplants and blend them properly. Hold the spice-mixed baingan apart.

Take dahi in a bowl and add salt, sugar and grated ginger to it and make a liquid raita-like consistency of it. Add some water if wanted. Hold the dahi-mix apart.

Now, warmth a kadhai and pour most of the oil in it. Add the spice-mixed baingan to the kadhai and fry each the edges properly.

Then shut the lid and let the eggplant cook dinner on medium flame for a minute or two, until it turns tender.

Switch the baingan into the bowl of dahi-mix.

Pour remainder of the oil to the kadhai and warmth it properly. Add panch phoron, curry leaves and complete purple chilli to it and mood the spices.

Pout the spices in the baingan-dahi bowl and provides every part an excellent combine with spoon.

Serve it scorching!

Bonus Recipe:

You too can cook dinner Odia-style dahi bhindi in with the identical recipe. All you might want to do is exchange the baingan with bhindi and deep fry the latter. On this case, do not slit or reduce the bhindis; as an alternative, fry them as is.

Would not this recipe remind you of North Indian dahi-tadka? Strive it as we speak and tell us in case you really feel the identical!

Joyful Cooking!