Eggplant In Yogurt Sauce (dahi Baigan)
Eggplant in Yogurt Sauce, also known as Dahi Baigan, is a popular dish from Odia Cuisine. This creamy and flavorful dish is a perfect combination of tender eggplant and tangy yogurt sauce, making it a delightful addition to any meal.
Ingredients
- 2 large eggplants, cut into cubes
- 1 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 tablespoons oil
- Salt to taste
- 2 tablespoons chopped cilantro for garnish
Instructions
- Place the cubed eggplants in a bowl and sprinkle with salt. Let it sit for 10 minutes, then rinse and pat dry.
- In a separate bowl, whisk together the yogurt, turmeric powder, and salt. Set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the eggplant cubes to the pan and sauté until they are golden brown and tender.
- Reduce the heat and pour the yogurt mixture over the eggplants. Stir gently to combine.
- Cover and cook for 5-7 minutes, allowing the flavors to meld together.
- Sprinkle with coriander powder and red chili powder. Stir gently and cook for an additional 2 minutes.
- Garnish with chopped cilantro and serve hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 6g
- Fat
- 10g
- Carbohydrates
- 20g
Supplies
Large bowl Whisk Frying pan Cooking spoon
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Enjoy Dahi Baigan with steamed rice or roti for a satisfying meal.
Tips & tricks
Tips: Be sure to rinse the salted eggplant well to remove excess salt before cooking.
Cost
$8