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
Method
- 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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