Allergens in Dahi Baigana: milk, mustard.
Ingredients
Quantities for 4.
- 400g (2 medium), cut into 1cm rounds Eggplant
- 250g, thick Yogurt
- 4 tbsp Mustard Oil
- 1/2 tsp Turmeric
- 1 tsp Sugarrounds off the sourness
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2, broken Dried Red Chilli
- 10 Curry Leaves
- a pinch Asafoetidause compounded-free hing to keep this gluten-free
- 2, finely chopped Green Chilli
- 1 tsp, grated Gingeroptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Toss the eggplant rounds with the turmeric and 1/2 tsp salt and leave 10 minutes; they weep a little and soak up less oil.
- Take the yogurt out of the fridge 30 minutes ahead. Cold yogurt splits the moment warm tempering hits it.
- Whisk the yogurt smooth with 2 tbsp water before you light the stove.
Method
- Heat 3 tbsp mustard oil in a kadhai until it just begins to smoke, then take it off the heat for 30 seconds to lose the raw pungency.
- Fry the eggplant in a single layer over medium heat, 3 to 4 minutes a side, until bronzed and collapsing at the centre.Do not crowd the pan. Two batches of properly browned eggplant beat one batch of steamed grey slices.
- Drain the rounds on paper and leave them to cool to room temperature.
- Whisk the yogurt with the sugar and 1/4 tsp salt until it pours off the spoon in a smooth ribbon.
- Wipe the pan, heat the remaining 1 tbsp mustard oil and crackle the mustard seeds, then the cumin, about 20 seconds.
- Add the broken red chillies, curry leaves and asafoetida and stand back. They spit for 10 seconds, then go quiet.
- Take the pan off the heat and let the tempering cool for 2 minutes until it stops sizzling.This is the step people skip. Hot tempering poured into yogurt curdles it into grains.
- Stir the green chilli and ginger into the yogurt, then pour in the warm tempering and fold once or twice.
- Lay the eggplant in a shallow dish, spoon the yogurt over, and rest 15 minutes so the rounds drink it up.
- Scatter the coriander and serve at room temperature with rice or pakhala.
Storage
Best the day it is made but keeps 2 days refrigerated. Serve straight from the fridge or let it sit out 20 minutes; never reheat, the yogurt will split.
Nutrition Medium estimate
One serving of Dahi Baigana (190 g) is about 200 calories, or 106 calories per 100 g.
Low protein: 4 g a serving, 7% of the calories
| Per serving190 g | Per 100 g | |
|---|---|---|
| Calories | 200 kcal | 106 kcal |
| Protein | 3.7 g | 2 g |
| Carbohydrate | 11.1 g | 6 g |
| of which sugars | 7.8 g | 4 g |
| Fibre | 3.5 g | 2 g |
| Fat | 16.6 g | 9 g |
| of which saturated | 3.0 g | 2 g |
| of which unsaturated | 12.3 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.