Dahi Baigana – Odia Brinjal in Spiced Yoghurt

Ingredients

• 250–300 g brinjal, sliced into rounds
• ½ tsp turmeric, ½ tsp chilli powder, salt
• 1½ cups thick curd, whisked
• 1–2 tsp sugar and a pinch of black salt
• 3 tbsp mustard oil
• 1 tsp panch phutana
• 1–2 dried red chillies, 1 green chilli, 8–10 curry leaves, ½-inch ginger
• ½ tsp roasted cumin powder and coriander leaves

Method

1. 1Coat the brinjal slices with turmeric, chilli powder and salt and rest 10 minutes.
2. 2Shallow-fry in 2 tbsp mustard oil until soft and browned on both sides; drain.
3. 3Whisk the curd with sugar, black salt and a little salt, thinning with 2–3 tbsp water if very thick.
4. 4Heat the remaining oil and crackle the panch phutana, chillies, curry leaves and ginger. Let the tempering cool a minute so it does not split the curd.
5. 5Stir the tempering and brinjal into the curd, sprinkle with roasted cumin and coriander, and serve at room temperature.