Preparation For : 4 People | Preparation Time : 20 Minuites (Approx)
Ingredients
- 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
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April 25th, 2009 at 9:17 pm
This looks yummy.it feels nice to see pure oriya food after longtime.
Thanks for this beautiful photo and receipe.all photos are very beautiful.Thanks
July 9th, 2014 at 1:18 pm
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 🙂
July 21st, 2014 at 10:05 pm
Bahut badhia