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Hi all, I am Sridhar Kotti
from Orissa. Presently, myself and my wife are in USA. I have been
in the cooking spree for nearly 7 years..I should be grateful to my
University (Berhampur) for providing me this degree free of expenses.
This tasty dish (Dahi Baigan) is my favourite and I picked it up
during my stay in Orissa. This is very easy to prepare and is very
tasty too.
Email: kosridha@us.oracle.com
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Dahi Baigan
Ingredients
4 thin brinjals (egg plant)
1 large tomato
1 large Onion
Coriander leaves
Mustard seeds (1 tbspn)
Jeera (1 tbspn)
Dahi/Sour Curd 500 gms
Oil (6 tbspn)
Haldi (1/4 tbspn)
1/2 tbspn rad chilli powder
1/4 tbspn garam masala
1 green chilli
2 red dry chillis
Salt to taste
Method:
- Slice each brinjal into 4 pieces. Collect the pieces in a vessel.
- Add 1 tbspn haldi and 1 tbspn salt to the sliced brinjals. Mix them
well and leave it for 5 minutes.
- Add 3tbspn of oil in a pan and fry the brinjal for 15 minutes in
medium fire.
- In the meantime, add a cup of water in Dahi and mix well with a
spoon.
Dahi with water should take the shape of lassi.
- Place fried brinjals in a plate for some time to cool of.
- In the frying pan add 3 tbspn of oil. Heat it. Add mustard seeds,
jeera, red chillis, sliced onions.
Fry them. Add the sliced green chilli and fry. After the onions are
fried add sliced tomatoes,
red chilli powder and garam masala and fry them for 5 minutes in
medium heat till the water
evaporates and gravy gets hardened.
Leave the hardened tomato gravy to cool.
- Meanwhile, 1/2 tbspn of salt in Dahi and mix properly. Add the
brinjals (now cold) to Dahi and soak them in it.
- Add the tomato gravy to Dahi and mix well. Add the cut coriander
leaves to the dish and serve for lunch or dinner.
Meet you next time with a new dish.
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