Puri Dahi Baigana

Ingredients

• 1 medium eggplant , sliced into 1/2-inch thick rounds
• 1.5 cups curd (yogurt) , fresh, whisked smooth with 1/4 cup cold water
• 1/2 tsp turmeric powder
• 1 tbsp mustard oil
• 1/2 tsp mustard seeds
• 1/2 tsp panch phoron , equal parts cumin, fennel, fenugreek, mustard, kalonji
• 1 dry red chili , broken in half
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1/2 tsp cumin powder , roasted
• 1 tsp salt , divided

Preparation

1. 1

   Dust the sliced eggplant rounds with the turmeric powder and 1/2 teaspoon of salt.

2. 2

   Heat the mustard oil in a wide skillet over medium flame.

3. 3

   Arrange the eggplant rounds in the skillet and pan-fry for 4 to 5 minutes per side until deeply browned and tender to the core; remove to a plate.

4. 4

   In a wide, shallow bowl, whisk the yogurt with 1/4 cup cold water, remaining 1/2 teaspoon salt, and the roasted cumin powder.

5. 5

   Gently arrange the warm pan-fried eggplant rounds in the yogurt, spooning curd over the top to coat them.

6. 6

   Heat 1 teaspoon of mustard oil in a small tempering ladle; add the mustard seeds and panch phoron until they crackle.

7. 7

   Add the broken dried red chili, curry leaves, and hing; sauté for 10 seconds.

8. 8

   Pour the hot tempering directly over the eggplant and yogurt.

9. 9

   Rest for 10 minutes at room temperature before serving alongside rice or khichari.

In the tradition

Sources & further reading

• ◆ Jagannath Temple Mahaprasad Canon, Puri (Rosaghara Mahaprasad Side Dish Archive)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.