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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.
Prepare the Eggplant
Coat the Slices
Shallow Fry
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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.
This odia recipe takes 25 minutes to prepare and yields 4 servings. At 107.01 calories per serving with 2.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve
For extra crispiness, add 1 tablespoon of fine semolina (rava) or chickpea flour (besan) to the spice mix.
Add 1/2 teaspoon of coriander powder and a pinch of amchur (dry mango powder) to the masala for a slightly tangy taste.
For a Bengali-style 'Begun Bhaja', marinate the slices in just turmeric, red chili powder, salt, and a pinch of sugar. Omit the rice flour and cumin powder.
Eggplant is a great source of antioxidants, particularly nasunin, which is found in its purple skin. Antioxidants help protect the body from damage caused by harmful free radicals.
This dish provides dietary fiber from the eggplant, which is essential for digestive health, promoting regular bowel movements and helping to manage blood sugar levels.
Eggplant is low in calories and contains nutrients like potassium and fiber that support heart health. Preparing this dish with minimal oil makes it a better choice for a heart-conscious diet.
Being high in fiber and low in calories, eggplant can be a filling addition to meals, which can help with weight management by promoting a feeling of fullness and reducing overall calorie intake.
A single serving of Baigana Bhaja (about 3 pieces) contains approximately 95-110 calories. This is an estimate and can vary based on the amount of oil absorbed during frying.
Eggplant itself is very healthy, rich in fiber and antioxidants. However, since this dish is fried, it contains added calories from oil. It can be part of a balanced diet when eaten in moderation. Using minimal oil and draining excess oil on a paper towel helps make it healthier.
Sogginess is usually caused by a few factors: the eggplant slices were not patted dry enough, the oil was not hot enough when you started frying, or the pan was overcrowded, causing the slices to steam instead of fry.
Yes, you can. After coating the slices, spray them lightly with oil. Arrange them in a single layer in the air fryer basket and cook at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and cooked.
Soaking the eggplant slices in salt water for 10-15 minutes before cooking helps reduce oil absorption. Also, ensuring your oil is properly heated before adding the slices allows them to cook quickly and form a crust, which prevents them from soaking up excess oil.