By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Odiya Dahi Baingan
One of the most relished fuss-free Odiya Dahi Baingan is a trendy dish during festivals and special occasions. Known for its tangy and spicy flavour, this niramish (vegetarian) dish is often served with rice and roti as a side dish.
Ingredients
(Serving for 4)
Brinjal: 250 gms
Curd: 1 cup
Turmeric powder: a pinch
Chili powder: ½ tsp
Cumin powder: 1 tsp
Black salt: ½ tsp
Sugar: 1 tsp
Panch phoran: 1 tsp
Dried red chilli: 2
Curry leaves: 6
Salt to taste
Oil as required
Step 1
Wash and cut the egg plants into thin long slices. Add the red chilli powder, turmeric powder, and salt and mix to coat the slices with the masala.
Step 2
In the meantime whisk the yogurt with black salt, roasted cumin powder and sugar. The sauce should have a runny consistency.
Step 3
Heat oil in a heavy-bottomed frying pan. Shallow fry the brinjal slices until cooked on both sides. Once done take them out in absorbent paper.
Step 4
Gently place the fried slices into the whisked curd.
Step 5
Heat a tsp of oil in a small pan. Add the panch phoran, dried red chilli and curry leaves. Let it splutter to release its aroma.
Step 6
Pour it into the curd and brinjal mixture. Serve Odiya dahi baingan with steamed rice.
