Preparation For : 4 People | Preparation Time : 20 Minuites (Approx)
  • Baigana ( brinjal/eggplant ) – 175 gm
  • Finely chopped Piaja ( Onion ) – 100 gm
  • Finely chopped Rasuna ( Garlic ) -5 cloves
  • Finely chopped Kancha Lanka ( Green chilies ) -2
  • Sorisa Tela ( Mustard oil) -2 tbsp
  • Luna ( Salt) to taste
  • Finely chopped Dhania Patra ( Green Coriander Leaves ) for garnishing.
Preparation : Step wise
  • Brush Baigana(eggplant) with oil and roast it on a medium flame.
  • Frequently turn the eggplant upside down, until fully roasted.
  • Once done , hold it under running cold water or in a bowl of water. Cool it and peel off the blackened skin.
  • Mash the flesh.
  • Add the finely chopped onion, garlic, green chilies, sorisa tela(mustard oil) ,salt and blend it properly.
  • Garnish the Baigana Poda with green coriander leaves and serve.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

This recipe is rich in Carotene, Calcium and Vitamin -C.

3 Responses
  1. smita12 Says:

    This looks feels nice to see pure oriya food after longtime.
    Thanks for this beautiful photo and receipe.all photos are very beautiful.Thanks

  2. Swapno Says:

    I like this dish(baigana poda) more than the baingana bharta which is fried in oil.. I have prepared it tonight and going to have it 🙂

  3. Rasuna ku jadi smash kariki pakeibe taste au tike badhijiba. Says:

    Bahut badhia

add a comment