Ingredients and Weight:
- Brinjal (eggplant): 1 kg
- Onion: 2 medium (200 g)
- Ginger: 50 g
- Garlic: 50 g
- Green chili: 2-3 (to taste)
- Tomato: 2 medium (250 g)
- Turmeric powder: 1 tsp
- Red chili powder: 1 tsp
- Cumin seeds: 1 tsp
- Coriander seeds: 1 tsp
- Garam masala: 1/2 tsp
- Vegetable oil: 4 tbsp
- Cilantro: 1 bunch (for garnish)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash and cut the brinjal into cubes.
- Chop the onion, ginger, garlic, and green chilies.
- Heat oil in a heavy-bottomed pan or kadhai.
- Add cumin and coriander seeds to the hot oil and let them sizzle.
- Add the chopped onion, ginger, garlic, and green chilies. Sauté until the onion is translucent.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the brinjal cubes and stir well.
- Season with turmeric powder, red chili powder, and garam masala.
- Add a little water (about 1/2 cup) to prevent it from sticking to the bottom.
- Cover and cook for 15-20 minutes, or until the brinjal is tender.
- Garnish with chopped cilantro.
Nutritional Information:
- Calories: 250 per serving
- Protein: 5 g
- Carbohydrates: 40 g
- Fats: 10 g
- Fiber: 5 g
Dish Characteristics:
- Spicy and flavorful
- Tender and juicy brinjal
- Aromatic with a blend of spices
- Goes well with rice, bread, or roti
User Comments:
- "The eggplant was cooked to perfection and the spices were just right."
- "This dish had a perfect balance of flavors and was very satisfying."
- "I loved the exotic blend of spices used in this dish."
- "It was easy to make and turned out absolutely delicious."
- "Highly recommend this dish for anyone who loves spicy and flavorful food."
Special Precautions and Tips:
- Choose fresh and firm brinjal for best results.
- If you don't have garam masala, you can substitute with 1/2 tsp each of cumin, coriander, and cardamom powder.
- Adjust the amount of green chili according to your preferred spice level.
- Serve hot with your favorite accompaniment.
