Dahi Baigan

To make Dahi Baigan, start by washing and drying the brinjals (eggplants), then cut them into your desired shapes. Season them with salt, chili powder, and turmeric. Heat oil in a pan and fry the brinjals until golden brown. In a separate bowl, mix curd, water, salt, sugar, and Dalma masala. Combine the fried brinjals with this curd mixture. For the tadka, heat more oil, add mustard seeds, dry red chilies, and curry leaves until the mustard seeds crackle, then pour this over the brinjal-curd mixture. Serve with rice or roti.

Dahi Baigan is a vegetarian dish as it primarily consists of eggplants and yogurt. However, it is not suitable for vegans due to the inclusion of curd (yogurt). If you're looking for a vegan alternative, you can substitute the yogurt with a plant-based yogurt made from coconut or almond milk.

If you don't have Dalma masala, you can substitute it with a combination of spices such as cumin, coriander, turmeric, and a pinch of garam masala. This will help replicate the flavor profile of the dish. Adjust the quantities according to your taste preferences.

To store leftover Dahi Baigan, place it in an airtight container and refrigerate. It can be kept for up to 2-3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water if needed to maintain the consistency.

Dahi Baigan pairs beautifully with steamed rice or roti. You can also serve it alongside other Indian dishes like dal (lentils) or a simple vegetable stir-fry for a complete meal. Adding a side of pickles or papad can enhance the overall dining experience.