baigana
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A smoky, rustic Odia dish made from fire-roasted eggplant mashed with aromatics. It's a simple, flavorful side that pairs perfectly with pakhala or plain rice and dal. The charring gives it an incredible depth of flavor.
Crispy, pan-fried eggplant slices coated in a simple spice mix. This classic Odia side dish is quick to make and pairs wonderfully with dal and rice for a comforting meal.
A classic Odia side dish where crispy fried eggplant slices are dunked in a tangy, spiced yogurt sauce. This simple yet flavorful recipe is a perfect accompaniment to rice and dal, bringing a cool and savory balance to any meal.
A quintessential Odia delicacy where tender fried eggplant is bathed in a pungent, savory gravy made from ground mustard seeds. This dish offers a unique sharp flavor that pairs beautifully with steamed rice.
Yes, baigana is highly nutritious as it is low in calories and rich in fiber. It contains essential minerals like manganese for bone health and potent antioxidants like nasunin, which helps protect brain cell membranes from damage.
Baigana is a low-calorie vegetable, providing approximately 25 calories per 100g. It contains about 5.88g of carbohydrates, 0.98g of protein, and a negligible 0.18g of fat, making it an excellent choice for light meals.
Yes, baigana is very effective for weight management. Its high fiber content promotes satiety and digestive health, while its low calorie density allows you to eat satisfying portions without consuming excessive calories.
Baigana is considered keto-friendly because it is relatively low in net carbohydrates. With roughly 3-4g of net carbs per 100g, it can be easily incorporated into a ketogenic or low-carb diet when prepared with healthy fats.
Baigana is an excellent choice for diabetics due to its high fiber and polyphenol content. These components can help slow the absorption of sugar and improve insulin sensitivity, aiding in more stable blood sugar levels.
It is generally better not to peel baigana, as the skin contains the highest concentration of antioxidants, specifically nasunin. While the skin of very large or old eggplants can be tough, the skin of smaller, fresh baigana is tender and edible.
Baigana is versatile and can be roasted, grilled, sautéed, or steamed. It is famous in dishes like Baigan Bharta, where it is roasted over an open flame for a smoky flavor, then mashed with spices and vegetables.
baigana is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 0.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Raw baigana has a slightly bitter taste and a spongy texture. When cooked, it develops a mild, earthy flavor and a creamy, tender consistency that excels at absorbing the flavors of the oils, spices, and sauces it is cooked with.
Store whole baigana in the refrigerator's crisper drawer in a breathable bag. It typically stays fresh for 5 to 7 days. Avoid cutting it in advance, as the flesh oxidizes and turns brown quickly when exposed to air.
A fresh baigana should have smooth, shiny skin and a firm feel. If the skin appears wrinkled, the stem is mushy or brown, or if there are soft, dark, or sunken spots on the surface, the vegetable is likely past its prime.
