Odia Recipes
Taste of Odisha
Taste of Odisha
Dahi Baigan not only usually accompanies the Odia thali in the dinner served in marriage parties, it is also included in the menu on many other occasions. This way of cooking the brinjal with curd, is a typical Odia phenomenon.
200gm fresh curd (dahi)
250gm brinjal (baigana)
250ml refined oil (rifaain tela)
4 green chilies (kancha lanka)
½ teaspoon mustard + cumin seeds (sorisha + jeera)
6-8 curry leaves (bhursunga patra)
salt to taste
Whip the curd well by adding salt . Cut the brinjals into thick pieces of length around 2â€. Fry the cut brinjals in a frying pan. Then put them into the whipped curd . Heat two teaspoon of refined oil in another frying pan. Add mustard, cumin seeds and curry leaves. When the seeds start cracking add green chilies. Transfer the contents of the pan to the curd containing brinjals. Stir lightly. Keep the dish aside for 10 minutes and then serve with hot rice.
You may also see a video of the recipe at the following link.
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The culinary tradition of Odisha is centuries old. It is intertwined with the cultural identity of Odisha, and has evolved over a long period of time to acquire a uniqueness of its own. Odia foods are less spicy and less oily, making them one of the healthiest foods of India. The Mahaprasad served to the deities in the famous Jagannath temple of Puri represents the heritage of the food traditions of Odisha. Rice, pulses and seasonal vegetables serve as the basic ingredient of Odia foods. Besides, fish and sea foods also form a major part of the food preferences in Odisha.
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