Entree: India – Odisha – ଦହି ବେଗଣ ➤ Dahi Baigana (Eggplant cooked in a lightly spiced yogurt gravy typical of Odisha)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 2 medium eggplants, approx. 1.5 lb (680 g) total
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) turmeric powder
- 3 tbsp (45 ml) mustard oil (or vegetable oil)
- 1 cup (240 ml) plain whole-milk yogurt, whisked until smooth
- 2 tbsp (14 g) besan (gram flour)
- 1/4 cup (60 ml) water
- 1 tsp (3 g) coriander powder
- 1/2 tsp (1 g) cumin powder
- 1/2 tsp (2 g) red chili powder, adjust to taste
- 1/2 tsp (2 g) sugar (optional)
- 1/2 tsp (2 g) mustard seeds
- 1/2 tsp (1.5 g) cumin seeds
- 8–10 curry leaves
- 2 green chilies, slit lengthwise
- 1 tsp (5 ml) lemon juice (optional)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Vegetable oil for shallow frying as needed (about 2–3 tbsp / 30–45 ml)

Instructions

1. Prepare the eggplants: Trim ends and slice each eggplant into 1/2-inch rounds or lengthwise halves. Sprinkle with 1/2 tsp salt and let sit 10–15 minutes to draw out bitterness, then pat dry with paper towel.
2. Heat 2–3 tbsp (30–45 ml) vegetable oil or mustard oil in a large skillet over medium-high heat. Shallow-fry eggplant slices in batches until golden and tender, about 3–4 minutes per side. Transfer to a plate lined with paper towel and sprinkle lightly with remaining salt.
3. Whisk the yogurt with besan, 1/4 cup (60 ml) water, coriander powder, cumin powder, turmeric, red chili powder, and sugar until smooth and lump-free; set aside.
4. In the same skillet, warm 1 tbsp (15 ml) mustard oil over medium heat. Add mustard seeds and cumin seeds; when they begin to pop, add curry leaves and slit green chilies and sauté briefly until aromatic, about 30 seconds.
5. Reduce heat to low. Add the whisked yogurt mixture to the skillet, stirring constantly to prevent curdling. Cook gently for 3–4 minutes until the mixture thickens slightly; do not boil vigorously.
6. Add the fried eggplant pieces to the yogurt gravy, gently folding to coat. Simmer on low for 5–7 minutes so flavors meld and eggplant finishes cooking. Adjust salt and heat.
7. Finish with 1 tsp (5 ml) lemon juice if using and garnish with chopped cilantro. Serve hot with steamed rice or roti.