When it came to raitas, the cucumber with tomato and onion was most common. However if there was less time or Mom decided to use the cucumber- tomato combo for the salad, then it would be dahi boondi as raita.
Accompaniments do play a big part in Indian cuisine. They help spice up the food, break the monotony of everyday menus and add immensely in terms of taste/flavor. All of this without too much additional time/effort.
Dahi Baigan(Brinjal in yoghurt) is a traditional Odiya dish, classified as raita/relish. It is a regular meal accompaniment in most Odiya households especially in the hot summer months. The brinjal and yoghurt combination gives it a really unusual taste and flavor.
Brinjal: 2 medium sized brinjal( choose the bharta baigans as these do not have too many seeds)
Curd: 400 grams
Curry leaves: 10
Mustard seeds: 1 tsp
Corriander leaves: 1 tbsp
Salt: To taste
Oil: 2 tsps
Cut the brinjal into length wise quarters (2 inch long pieces). Leave the skin on. Smear some salt and turmeric over it. Leave for a few minutes.
Heat the oil and shallow fry the brinjals till done. Keep them aside and allow them to cool.
Next, whip the curd with sugar and salt. Add the fried brinjal pieces to it.
Heat the kadai( use the same one on which you have fried the brinjals), fry curry leaves, mustard seeds and green chillies. Season the curd with the same.
Garnish with chopper corriander.
Note: It is important to keep the proportion of Brinjal to less than half of the quantity of curd.
You can make an easy dip with the leftover dahi baigan. Remove the baigan pieces, mash it in a blender/mixie. Add it back to the whipped curd. Sprinkle some chat masala. Use this to top plain crackers or serve it along with some potato chips.
Bon Apetit and Happy Cooking!