Dahi Baigan (Dahi Baigana)

An Oriya side dish that is quick to make, yet healthy and tasty. it has a perfect balance of sweet and sour that makes it a nice palate cleanser too.

While traditionally the eggplant/ baigan is deep fried which gives it a crispy texture on one side and keeps it sweet and soft on the other side. However on most occasions, I tend to pan fry them using with cooking spray.

And of course there is a difference in the way the two taste, but you can decide for yourself which one appeals to you more! :)

You need:

- Aubergine/ Eggplant/ Baigan

- Yogurt

- Salt

- Sugar

- Whole dry red chili

- Panch phoran (Five spice mix). If you don't have the ready-mix, you can mix the following in equal quantity (i put lesser fenugreek since its quite bitter) to make your own

- Saunf/Fennel seeds

- Methi/ Fenugreek seeds

- Rayi/Mustard seeds

- Kalaunji/ Nigella seeds

- Jeera/ Cumin seeds

1) Slice eggplant into bitesize chunks and coat them with salt and turmeric powder. Leave them for 10-15 min and then fry them in a little oil (I usually grill them on a pan with oil spray)

2) Add salt and sugar to yogurt as per your liking (should be sweet and tangy)

3) Add fried eggplant to yogurt

4)Temper the yogurt with panch phoran and whole dry red chili.

*Yogurt should be slightly sour.