Dish
Baigan valo
Eggplant with Fish
Baigan valo is made by first roasting the eggplant until it is tender and then mashing it with a fork. The mashed eggplant is then mixed with a variety of spices, including cumin, coriander, turmeric, and chili powder. The mixture is then cooked over low heat until the spices are fragrant and the eggplant is fully cooked. Baigan valo is typically served with rice or naan bread.
Origins and history
Baigan valo has its roots in the Indian state of West Bengal, where it is a popular dish. It is often served as part of a larger meal, alongside other vegetarian dishes.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
There are many variations of baigan valo, with different regions and families having their own unique recipes. Some variations include the addition of potatoes, tomatoes, or peas.
Presentation and garnishing
Baigan valo is typically served in a bowl, with a garnish of fresh cilantro or mint leaves. It can also be topped with a dollop of yogurt or a squeeze of lime juice.
Tips & Tricks
To make baigan valo even more flavorful, try roasting the eggplant over an open flame instead of in the oven. This will give it a smoky flavor that pairs well with the spices in the dish.
Side-dishes
Rice, naan bread, raita
Drink pairings
Lassi, chai tea
Delicious Baigan valo recipes
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