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Tender, melt-in-your-mouth eggplant slices, pan-fried to perfection with a crispy, spiced coating. This classic Odia side dish is incredibly simple to make and pairs wonderfully with dal and rice.
For 4 servings
Prepare the Eggplant
Make the Spice Coating
Coat the Eggplant Slices
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Tender, melt-in-your-mouth eggplant slices, pan-fried to perfection with a crispy, spiced coating. This classic Odia side dish is incredibly simple to make and pairs wonderfully with dal and rice.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 105.4 calories per serving with 2.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Shallow Fry the Bhaji
Garnish and Serve
For a different texture, use a mix of rice flour and fine semolina (sooji) or gram flour (besan) for the coating.
Add a pinch of garam masala or chaat masala over the fried slices for an extra burst of flavor.
For a lower-oil version, air-fry the coated slices at 180°C (350°F) for 12-15 minutes, flipping halfway through, or bake them in a preheated oven until golden and crisp.
Eggplant contains powerful antioxidants like nasunin, found in its purple skin, which helps protect the body's cells from oxidative damage.
As a good source of dietary fiber, eggplant promotes regular bowel movements and aids in overall digestive wellness. Spices like asafoetida and cumin also contribute to better digestion.
The fiber, potassium, and antioxidants in eggplant can contribute to cardiovascular health. Using mustard oil, rich in healthy monounsaturated fats, further supports a healthy heart when consumed in moderation.
A single serving of Baingona Bhaji (about 2-3 slices) contains approximately 85-100 calories, depending on the amount of oil absorbed during frying.
Yes, it can be part of a healthy diet in moderation. Eggplant is low in calories and a good source of fiber and antioxidants. This recipe uses shallow-frying, which is healthier than deep-frying. For an even healthier option, you can bake or air-fry the slices.
This usually happens if the eggplant slices were not patted completely dry before coating. Any moisture will prevent the spice mix from adhering. Letting the coated slices rest for 5 minutes also helps the coating stick better.
Baingona Bhaji is best enjoyed fresh and hot to retain its crispy texture. It tends to become soft upon cooling. You can, however, prepare and coat the slices in advance and fry them just before serving.
It is a classic Odia side dish that pairs perfectly with 'Pakhala' (fermented rice), or a simple meal of hot steamed rice and 'Dalma' (Odia lentil and vegetable stew). It also complements roti or paratha.