Dahi baigana

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Dahi baigana
Dahi baigana Odia recipe.jpg
Place of origin India
Region or state Odisha
Main ingredients Eggplant, curd, vegetable oil or ghee, seeds (cumin, fennel, fenugreek, mustard)
Cookbook:Dahi baigana  Dahi baigana

Dahi baigana (Oriya: ଦହି ବାଇଗଣ) is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals.[1]

Ingredients[edit]

Brinjal (200 gm, cut into 10 pieces) Curd (Dahi), Vegetable Oil/ghee, Mustard seeds, Cumin seeds (Jeera), Fenugreek seeds (Methi), Fennel seeds (Pan Mahuri), Dry Chilli (Sukhila lanka maricha), Curry leaves (Bhrusanga patra)- 10 leaves Ginger-little cut into small parts. Green Chilli, Salt, Sugar(little)[2]

Dahi baigana

Variations[edit]

Some variation of Dahi baaigan is seen in Kashmiri cuisine as the Kashmiri version adds spice paste and a lot of chilli powder to the dish. Such preparation is somewhat golden rather than being yellowish white.

See also[edit]

References[edit]

  1. ^ Classic Cooking of Orissa. Allied Publishers. pp. 3–. ISBN 978-81-8424-584-4. Retrieved 16 May 2012. 
  2. ^ Charmaine Solomon (15 April 2006). The Complete Asian Cookbook. Tuttle Publishing. pp. 79–. ISBN 978-0-8048-3757-6. Retrieved 16 May 2012.