Dahi Baigana (Odia Aubergine in Yoghurt Gravy)
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Ingredients
- 500 g aubergine, cut into chunks
- 250 g natural yoghurt
- 1 tsp panch phoron (five spice blend)
- 1 tsp ground turmeric
- 10 g fresh ginger, grated
- 2 fresh green chillies
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 182 kcal
- Protein
- 5.2 g
- Carbohydrate
- 9.8 g
- of which sugars
- 8.5 g
- Fat
- 12.5 g
- of which saturates
- 2.4 g
- Fibre
- 4.3 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a wide pan and fry the aubergine chunks for 8 minutes, turning, until golden on all sides, then set aside.
- 2
Add the panch phoron to the pan and fry for 30 seconds, then add the ginger and ground turmeric.
- 3
Whisk the natural yoghurt with 150ml water and add it to the pan, stirring constantly so it does not split.
- 4
Return the aubergine to the pan with the whole green chillies and simmer gently for 8 minutes until the sauce thickens.
- 5
Scatter with the chopped coriander and serve with rice.
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