Sunday, 7 August 2011

Coriander in Brinjal Curry

Coriander in Brinjal  (Eggplant) curry is a yummy and delicious dish that goes very well with sambar rice and other rice varieties. I was not a big fan of Brinjal, until I made this curry. The flavour of coriander in this curry will make you crave for another serving!!

Ingredients - Serves 4
  • Brinjal - 500 gms (cut in a desirable shape and immerse in turmeric water so that it does not get oxidized or change colour)
  • Coriander - 1 small bunch
  • Green chilli - 2 nos
  • Mustard  seeds - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Jeera - 1/2 tsp
  • Oil - 1 tbsp
  • Salt to taste

  • Grind coriander and green chilli into a smooth paste by adding very little water
  • Heat 1 tbsp of oil in the pan, add mustard seeds and when it pops add jeera
  • Add cut brinjal and fry for a minute
  • Add grounded paste and salt
  • Saute well until brinjal is well cooked in coriander paste
  • Serve hot with sambar rice, dal rice or curd rice
Nutritional Information 

  • Brinjal / Eggplant is very low in calories and fats but is rich in soluble fibres
  • Brinjal contains good amounts of B-complex and minerals
  • Coriander leaves act as a stimulant for our intestines, strengthening and aiding with digestion
  • Coriander helps stimulate secretion of insulin and also lowers blood sugar.
  • Per Serving = 80 calories approximately

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