This post is in continuation of the series of posts exploring the delights of Oriya cuisine. Baigana bhaja or spicy eggplant sabzi is a usual accompaniment to most dishes on meatless Monday or Satvik Tuesday. These are the days when meat/egg/fish is an absolute no-no in an oriya household. On those days, my mother and aunts will bring out their creative guns to make boring vegetables taste delicious to fussy young children who wanted omelets or chicken pakodas. Oh, those memories seem so funny right now when the author has more or less embraced the vegetarian culture[except for karela]. This is a simple dish which can write itself into any lunch or dinner on any day of the week. Also, the leftovers make for nice sandwiches with slices of cheese. So, go ahead, make the dish for a nice vegetarian addition to the usual fare.
Ingredients:
1 eggplant
1 small onion sliced
1 chili chopped
3 cloves of garlic minced or sliced
1tbsp red chili powder
1tsp turmeric
1tsp coriander powder
1tsp garam masala
salt to taste
Method:
Heat oil. Fry onions and chillies. Add the minced garlic.
When the garlic turns brown, add your spice powders and stir.
Fold in the eggplant. Add a little water and then steam the whole thing for fifteen minutes.
You need to cook this dish until the flesh loses all its firmness.Adjust salt and seasonings.
Serve this along with your curry and rice.
Ingredients:
1 eggplant
1 small onion sliced
1 chili chopped
3 cloves of garlic minced or sliced
1tbsp red chili powder
1tsp turmeric
1tsp coriander powder
1tsp garam masala
salt to taste
Method:
Heat oil. Fry onions and chillies. Add the minced garlic.
When the garlic turns brown, add your spice powders and stir.
Fold in the eggplant. Add a little water and then steam the whole thing for fifteen minutes.
You need to cook this dish until the flesh loses all its firmness.Adjust salt and seasonings.
Serve this along with your curry and rice.
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