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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.
Roast the Vegetables
Peel and Mash
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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.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 129.35 calories per serving with 2.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Serve
Add a tablespoon of roasted and coarsely crushed peanuts or sesame seeds for a delightful nutty crunch.
Squeeze half a lime or a teaspoon of lemon juice over the final dish to add a fresh, tangy note that cuts through the richness.
Roast one medium potato along with the brinjal and mash it in for a creamier and more filling version of the dish.
Eggplant is a great source of antioxidants, particularly nasunin found in its purple skin, which helps protect cells from damage caused by free radicals.
The use of mustard oil, rich in monounsaturated fats, along with fiber from the vegetables, can contribute to better cardiovascular health by helping manage cholesterol levels.
High in dietary fiber from eggplant and other vegetables, this dish promotes healthy digestion, aids in regular bowel movements, and supports a healthy gut microbiome.
Baigana Poda is a traditional dish from the Indian state of Odisha. It's a fire-roasted eggplant mash, similar to Baingan Bharta, but distinguished by its simple preparation and the use of raw onions, garlic, and pungent mustard oil, giving it a uniquely rustic and sharp flavor.
One serving of Baigana Poda (approximately 0.75 cup or 205g) contains around 120-140 calories. The majority of the calories come from the mustard oil, while the vegetables themselves are very low in calories.
Yes, Baigana Poda is a very healthy dish. It is rich in fiber from the eggplant, packed with vitamins and antioxidants from the vegetables, and contains healthy fats from the mustard oil. It is naturally vegan and gluten-free.
While direct flame-roasting provides the best smoky flavor, you can make it in an oven. Prick the eggplant, rub with oil, and bake at 200°C (400°F) for 40-50 minutes, or until completely soft. You can also use an air fryer. The smoky flavor will be less pronounced.
Bitterness in Baigana Poda can sometimes come from the eggplant itself, especially if it has too many seeds. To minimize this, choose a younger, fresher eggplant that feels heavy for its size. Soaking the chopped eggplant in salt water for 30 minutes before roasting can also help, but this is not a traditional step for this specific recipe.