Eggplant is one of the tastiest and most nutritious vegetables out there. If you enjoy it, try to add it to your diet every week. It’s a great source of dietary fiber, vitamin B, and phytonutrients to name a few. I got the inspiration to make this dish from my mom. It ended up being one of my husband’s favorites, so I tend to make it weekly. It goes beautifully with chappatis and phulkas.

Time:

• Prep time – 10 minutes
• Cook time – 30 minutes

Ingredients:

• Small Brinjal (each slit into four quarters) – 12
• Onion (chopped) – 1
• Tomato (chopped) – 1
• Mustard Seeds – 1/4 tsp
• Cumin Seeds – 1/4 tsp
• Brown sugar – 1 tsp
• Kashmiri Chilli powder – 1/4 tsp
• Coriander powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1 tsp
• Salt – 1 tsp
• Water – 1/4 cup
• Coriander leaves (for garnish)

Method:

1. Heat oil, then add mustard seeds and cumin seeds
2. Add chopped onions and tomatoes. Fry till onions are brown
3. Add the small slit brinjal. Saute and add water. Cover and cook for 25 to 30 minutes or until the brinjal is tender and mushy
4. Add masalas, sugar, salt, and tamarind paste. Saute until everything is well mixed into the eggplant. Cover and cook for another 5 minutes
5. Garnish with coriander