Dahi Baigan Recipe: As the weekend progresses, there is absolute confidence everybody likes to bask in some wholesome, healthful meals, especially something unique.
Are you yearning for a creamy, less spicy dish made with minimal oil? Then do that Odia unique, which stays real to its indian roots with just the right balance of spices and herbs.
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Dahi Baigan is nice enjoyed with rice. While you blend this creamy dish with rice, the flavors explode in your mouth, filling both your coronary heart and your stomach.
substances---
Brinjal—1 medium size
Curd—1 cup
Mint Leaves—as required
Salt as in keeping with flavor
Crimson Chili Powder—1 tsp.
Turmeric Powder—1 tsp
Cumin Seeds Powder - 1/2 tsp
Black Pepper Powder—1/2 tsp
Mustard oil for cooking the brinjal slices
Water—1 small cup or much less
Black Mustard Seeds—half tsp
Curry leaves - 7-eight or as according to requirement
system for making Dahi Baingan---
Wash the brinjal properly with potable water, after which pat it dry with a clean fabric. Now take away the stem and reduce the brinjal into skinny and round slices (as proven in the image underneath).
In a small bowl, take turmeric powder, crimson chili powder, black pepper powder, cumin seed powder, and salt. Add water to the powdered spices and then blend them to form a thin paste.
Now take one slice of brinjal and practice the paste of spices on one side. Marinate different slices with the paste of spices in the identical way. (Marinate the most effective aspect of the slices at this stage.)
Then heat a tawa and grease it with 1 tablespoon of mustard oil. Lower the flame to a medium degree.
Slowly place the marinated brinjal slices over the tawa with the marinated facet going down.
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Now apply the paste of spices on the alternative side or the top aspect of the brinjal slices, while the lowest side receives cooking.
When the bottom side is cooked and looks golden crimson, then flip the slices to prepare them on the other facet in the same way. Pour 1 tablespoon of mustard oil around the slices along the brink of the tawa and permit them to cook well. Don't forget that the flame is at the medium level handiest.
Whilst both sides are cooked, then turn the slices and cook them until the brinjal turns smooth. Poke them with a fork or knife to test if they have emerged as gentle. Then turn off the flame.
Take a blending bowl and upload curd to it. Upload a bit of water and whisk to smoothen the curd. (Recall now not to add excess water; the whisked curd has to be thick in consistency and no longer flowy.)
Now sprinkle some salt and purple chili powder into it. Also add a few chopped mint leaves, after which mix it nicely. Pour this curd combination into a serving bowl.
Then place the cooked brinjal slices in it slowly.
Now take a tadka pan and warm 1 tablespoon of mustard oil in it. Then add black mustard seeds and curry leaves to it, allowing the black mustard seeds to crackle.
Then pour this tadka over the dahi baingan, spreading it calmly. The tempting dahi baingan is prepared to be served.
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