Dahi Baingan or Brinjal in curd gravy is a famous dish from Odisha. Typically served as a side dish during festivals and special occasions, it is a staple of the Odia cuisine.
A simple dish that goes well with rice and pulao, it takes minimal effort to make this at home.
Follow the step by step instructions below and make this delicious side dish for your family today.
- 500 g Purple Brinjals
- 1 cup Curds
- 4 tbsp Oil or Ghee
- 1 tbsp Gram Flour
- 1 tsp Sugar
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 2 tsp Cumin Powder
- 1 tsp Chilli Powder
- 1/2 tsp Garam Masala Powder
- to taste Salt
Grind to paste:
- 4 to 5 Green Chillies
- 6 Garlic Cloves
- 1 inch Ginger
- 1/4 cup Grated Coconut
- little Coriander Leaves
- Wash, cut brinjals into fours or eights.
- Heat half of the oil, fry brinjal slices, turning them over all the time, cover and cook on low heat.
- When brinjals get tender, remove from kadai, set aside.
- Pour the rest of the oil, fry ground paste, adding dry masalas one at a time, continuing to fry all the time till masalas are done.
- Put back brinjals, add a cup of water, cover and cook for 2-3 minutes till brinjals turn soft and masalas are blended.
- Beat curds smooth with sugar, pour into brinjal gravy, simmer just once, remove.
- Garnish with chopped coriander leaves.
- Serve hot.