Thursday, 10 December 2009

Egg-plant/ Aubergine/ Baingan

Benefits of Aubergine/ Eggplant:
Aubergine is a good source of calcium, phophorous, potassium and folic acid. It is a low calorie food, helps maintain cholesterol levels and is good for heart.

  • Purple eggplant /Aubergine /Baingan : 5-6 pieces
  • Boiled Potato : 2  
  • Onion: 1 (chopped)
  • Tomato: 1(chopped)
  • Mango pwd (Amchur): 1/2 tsp
  • Oil: 2-3 tbsp
  • Salt: to taste
  • Red Chilli pwd: to taste
  • Fennel pwd: 1/2 tsp
  • Turmeric pwd: 1/2 tsp
  • Cumin seeds: 1/2 tsp
  • Coriander pwd: 1/2 tsp
  1. Chop eggplant (You can chop it after peeling or without peeling, as per your liking).
  2. Peel boiled potatoes and chop them.
  3. Heat oil in pan. Add cumin seeds. Let them splutter.
  4. Add onion, salt, turmeric pwd. Cook till translucent on low flame. Add tomatoes. Cook for 2-3 mins.
  5. Add eggplant. Cook on low flame  for 10-12 mins till it becomes tender.
  6. Add mango pwd, fennel pwd, coriander pwd, red chilli pwd. Mix properly. Add potato.
  7.  Cover the lid and cook on low flame for 4-5 mins.(If needed, add more oil )
  8. Ready to serve with chapati or parantha.

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