Dahi baigana is an accompaniment to the main dish, It is basically spiced eggplant dipped in the yogurt sauce. It is common and popular to the Odia kitchen.
Down memory lane when I started to shape up this space of mine I had always in my mind to showcase some delectable cuisines from Odisha. Even though my knowledge is limited to just a few recipes I constantly buzz my mom and mil to let me know the ways of cooking authentic Odia recipes. Somehow I feel that I enjoy these recipes while I am holidaying in my state. It is great to relish the real authentic fare. I guess it is the soil, the water and the air that makes the vegetables & fruits and meat more yummier or just perhaps mom‘s special touch that renders the magic to the food. Since getting married to a food lover and living on my own I have tried making some of those nostalgic recipes now & then. I feel somehow I am getting close to that original taste & flavour but still have a long way to replicate the exact magic. One classic seasoning that helps to replicate the magic lies in this secret ingredients popularly known as Jeera Lanka powder ( cumin and chilli powder ). This truely enhances the taste and making it is no fuss. Use an iron skillet to toast cumin and dry red chillies, basically for few minutes only. I Iove the mortar and pestle to crush them. This powder is a common pantry staples in Odiya kitchen and is used generously in khatta and dalma
Dahi baigana, eggplant with yogurt is a very sought after odia dish in any gatherings. I really relish the sliced and spiced eggplant dipped in the yogurt sauce. It is part of my party menu list whenever we have guests at home. My friends have always loved this accompaniment and it goes very well with the heavier curries.
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This article was featured in Reuters.