Serves 5

Ingredients
1/2 kg big eggplants 1 lemon
25g garlic Salt to taste
100g tomatoes 50g oil
20g green chillies 25g Bengal gram
100g onions 25g black gram
1 bunch cilantro 15g mustard seeds
A pinch of turmeric

Method

  1. Apply oil to the eggplants and make few strips with a knife. Cut the garlic and green chillies finely into slices and stuff them in the eggplant strips.
  2. Cook the eggplant on the flame until the outer layer becomes black.
  3. Remove the black layer and mash the eggplant. Heat oil in a pan, season with mustard seeds, grams and add chopped onions.
  4. Fry until they turn into brown color.
  5. Then add green chillies, tomatoes, salt, turmeric and cook for 5-6 minutes.
  6. When the tomato gets fried, add mashed eggplants and mix well.
  7. To this, add chopped cilantro, lemon
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 214 Carotene ( μg ) 113.95
Protein (g) 8.21 Vitamin C (mg) 15.03
Carbohydrate (g) 18.66 Mg (mg) 46.01
Fat (g) 11.75 Na (mg) 12.03
Fibre (g) 2.8 K (mg) 336
Minerals (g) 1.5 Mn (mg) 0.5
Calcium (mg) 98.28 Zn (mg) 0.93
Phosphorus (mg) 153.7 Cr (mg) 0.018
Iron (mg) 2.58

Modification

Reduce the amount of oil used for preparation.
Ingredients
1/2 kg big eggplants 1 lemon
25g garlic Salt to taste
100g tomatoes 25g oil
20g green chillies 25g Bengal gram
100g onions 25g black gram
1 bunch cilantro 15g mustard seeds
A pinch of turmeric
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 169
Protein (g) 8.21
Carbohydrate (g) 18.66
Fat (g) 6.75
Fibre (g) 2.79
Minerals (g) 1.5