- Egg Plant / Brinjal -1 medium
- Oil – 2 tbsp
- Onions- 2 (Chopped finely)
- Tomato- 1 (Chopped finely)
- Tomato puree-2 tbsp
- Ginger Garlic Paste- 1 tsp
- Green chili- 1 (Chopped Finely)
- Coriander powder- 2tsp
- Garam masala-¼ tsp
- Red chilly powder- ½ tsp
- Salt to taste
- Turmeric powder a pinch
- Cumin seeds- 1 tsp
- Cilantro/ coriander-1 tbsp (finely chopped)
- Grease the Brinjal with oil and roast it over an open flame till it is cooked.
- Cool and peel the skin. Mash the pulp thoroughly and keep aside.
- Heat the ghee in a pan and add the cumin seeds.
- When they crackle add the onions and sauté till they turn golden brown.
- Add the ginger, garlic and green chillies and sauté for a few more seconds.
- Add the tomatoes, tomato puree, red chilly powder, turmeric powder, and coriander powder and cook till the mixture leaves oil.
- Add the mashed Brinjal, garam masala and salt, mix well and cook for 3-4 minutes.
Serve hot garnished with coriander.
Eggplant is an excellent source of digestion-supportive dietary fibre and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid which activates Brain cell membrane and reduces the risk of heart attack.