Brinjal curry in curd

Dahi Baigan (Oriya Style)

I love brinjals, or so to say egg plants.Any form ,anytime. More so the fried version, brinjal fritters that you might call them, fried in a batter of besan(gramflour, salt, red chilli and some aijwain).An eastern gastronomy delight.Most often in weddings, this is my favorite element in the food plate along with the rice and dal..Forget the mutton, chicken and fish dishes, the brinjal fry would be my first pick..

In fact this is a dish that I borrowed from my cousin who happened to chance upon it from her Oriya collegue..Apparently it is a form of a salad/raita cum dish in Oriya cusine, although it exists in the bengali cusine as well.

However I didnt really have the exact way of cooking it so finally made my own version of brinjals mixed with curd to work out a glorious delectable  taste .Either as a raita or as a vegetable curry, this is amazing to go with your rice

Ingredients
Brinjal- 2 long,cut into small peices
Tomatoes- 1 chopped lengthwise
Onions- 1 chopped
Ginger garlic paste- 1/2 tsp
turmeric powder- 1/2 tsp
coriander powder- 1 tsp
cumin powder(optional)- 1/2 tsp
Curd- 1/2 cup moxed with a little water and sugar
salt- as per taste

Method

  • In a pan add oil, and add the cumin seeds to splutter.You can add chillies
  • Add the onions, ginger garlic paste and fry till onions are transulant.
  • Add the tomatoes and add turmeric ,cumin, coriander powder
  • Fry for about two minutes and add the brinjals and salt. Let it cook covered for sometime
  • Mix the curd with water and sugar and keep it aside for a while.The sugar adds a certain sweetness to the curd and the resultant dish
  • Now add the curd just before the brinjals are done.You could remove it immediately or let it cook covered for about 2 more minutes for the curd to mix with the dish and soak into the vegetables
Absolutely tasty, this is a dish with a unique, discerning  taste. Brinjals and curd form an odd pair, but the resultant output is a gastronomic delight to your taste pallate. The brinjals and the tomatoes should not be mashed or over cooked, for it looses its texture. They have to sustain their shape and a certain hardness. Plz ensure that the tomatoes are not mushy, they are not suspposed to be mushy,hence they are cut lenghtwise in big size. The undertone of sweetness in the curd coz of the sugar gives the dish a beautiful taste that which blends with the brinjals and tomatoes so well.
Enjoy this quick recipe with your hot rotis(indian breads) or rice , and am sure it will not fail to earn your indulgance, and for the ones who aren’t too fond of brinjals, am sure brinjals will feature in your grocery bag the next time around
Dahi Baigan (Oriya Style)
 
Dahi Baingan oriya style is a simple and quick recipe from Oriya Cusine. Although there are various recipes of dahi baingan or brinjal in Curd /Yogurt Gravy, yet this one is unique to the Oriya style of cooking, where the fried Brinjals are burried in a curd gravy with minimal spics and more so acts like a raita, with the curd not overly cooked.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Brinjal- 2 long,cut into small pieces
  • Tomatoes- 1 chopped lengthwise
  • Onions- 1 chopped
  • Ginger garlic paste- ½ tsp
  • turmeric powder- ½ tsp
  • coriander powder- 1 tsp
  • cumin powder(optional)- ½ tsp
  • Curd- ½ cup moxed with a little water and sugar
  • salt- as per taste
Instructions
  1. In a pan add oil, and add the cumin seeds to splutter.You can add chillies
  2. Add the onions, ginger garlic paste and fry till onions are transulant.
  3. Add the tomatoes and add turmeric ,cumin, coriander powder
  4. Fry for about two minutes and add the brinjals and salt. Let it cook covered for sometime
  5. Mix the curd with water and sugar and keep it aside for a while.The sugar adds a certain sweetness to the curd and the resultant dish
  6. Now add the curd just before the brinjals are done.You could remove it immediately or let it cook covered for about 2 more minutes for the curd to mix with the dish and soak into the vegetables

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