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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.
Prepare Eggplant and Mustard Paste
Shallow Fry the Eggplant
Prepare the Besara Gravy
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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.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 257.03 calories per serving with 4.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Enhance the dish by adding fried potatoes (Aloo), drumsticks (Sajana Chuin), or broad beans (Simba) along with the eggplant for a mixed vegetable besara.
For extra crunch and protein, add fried 'badi' (sun-dried lentil dumplings) to the gravy along with the eggplant. This is a very traditional Odia addition.
To mellow the pungency and create a creamier texture, add 1-2 tablespoons of whisked curd (yogurt) to the gravy after the mustard paste is cooked and before adding water. Ensure the heat is low to prevent curdling.
The combination of mustard seeds, garlic, and turmeric provides potent anti-inflammatory compounds that can help reduce inflammation in the body.
Eggplant, the star ingredient, is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health when consumed as part of a balanced diet.
The key is to soak the mustard seeds in warm water for at least 15-20 minutes before grinding. Also, when you sauté the paste, cook it on low heat for only 1-2 minutes. Overcooking the mustard paste is the most common reason for bitterness.
Panch Phoran is a traditional five-spice blend from Eastern India. It consists of equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. You can easily make it at home by mixing these five whole spices.
While you can use a neutral oil like sunflower or vegetable oil, mustard oil is highly recommended for its pungent flavor, which is characteristic of authentic Baigana Besara and Odia cuisine.
Yes, it's a relatively healthy dish. Eggplant is a good source of fiber and antioxidants. Mustard seeds have anti-inflammatory properties. Using mustard oil in moderation provides healthy fats. It's also a completely plant-based dish.
One serving of Baigana Besara contains approximately 200-250 calories, depending on the amount of oil used for frying the eggplant. This estimate includes the eggplant, gravy, and oil.
Store leftover Baigana Besara in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.