The humble Dahi Baigan is one of the most commonly prepared accompaniments (and a lovely one at that) to the main dishes in lunch prepared in the Odia households. Like most Odia dishes, this dish is also quite easy to prepare and doesn't take too much of time. And what's more, if prepared the right way, it can give any main course item a run for their money.
Eggplants are cut into thin slices and shallow fried (after having been marinated with turmeric powder, salt, chilli powder and a a pinch of sugar for a few minutes). They are then put into a curd mixture that would have been beaten nicely. A seasoning of curry leaves, red chillies and mustard seeds is then added to the eggplant and curd mixture and is covered with a bowl for a few minutes so that the flavour of the spices gets into the mixture. #Odiacuisine
