Thumbagayi Palya
Serves 4
| Ingredients | |
|---|---|
| Small round shaped eggplants 8-10 | Garlic 2 |
| Onion 1 | Chilli powder 1 tsp |
| Tomato 1 | Tamarind paste 1 tsp |
| Grated coconut 1/2 cup | Jaggery small piece |
| Garam masala powder 1 tsp | Salt to taste |
For Seasoning
| Ingredients | |
|---|---|
| Oil 3 tbsps | Mustard seeds 1 tsp |
| Asafoetida a pinch | Urad dal (black gram dal) 1 tsp |
| Turmeric 1/2 tsp | Red /green chillies 2 |
| Curry leaves few | |
Method
- Wash and clean eggplant. Just barely remove the stalks. Make a cross cut at the bottom of the each eggplant.
- Cut onion lengthwise (long thin stripes) and tomato into small pieces.Grind coconut by adding water and keep aside.
- Heat oil in a pot, add all the seasoning ingredients one by one. When mustard seeds splutters, add onions and fry till translucent. Add garlic, tomatoes and whole eggplants, and fry for few more minutes.
- Then add chilli powder and garam masala powder. Cover the lid and let it soften a bit. Be sure to turn heat to medium.
- Then add ground coconut. Cover the lid and cook until done. Then add salt, jaggery and tamarind juice.
- Simmer for few more minutes or till it gets semi liquid consistency. Add more water to get desired consistency.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 218 | Carotene (μg) | 103.75 |
| Protein (g) | 4.37 | Vitamin C (mg) | 10.38 |
| Carbohydrate (g) | 12.87 | Mg (mg) | 20.94 |
| Fat (g) | 16.58 | Na (mg) | 4.36 |
| Fibre (g) | 2.31 | K (mg) | 184.13 |
| Minerals (g) | 0.89 | Mn (mg) | 0.19 |
| Calcium (mg) | 54.74 | Zn (mg) | 0.34 |
| Phosphorus (mg) | 94.13 | Cr (mg) | 0.01 |
| Iron (mg) | 1.64 | ||
Modification
Reduce the amount of oil used for preparation.| Ingredients | |
|---|---|
| Small round shaped eggplants 8-10 | Garlic 2 |
| Onion 1 | Chilli powder 1 tsp |
| Tomato 1 | Tamarind paste 1 tsp |
| Grated coconut 1/2 cup | Jaggery small piece |
| Garam masala powder 1 tsp | Salt to taste |
For Seasoning
| Ingredients | |
|---|---|
| Oil 2 tbsps | Mustard seeds 1 tsp |
| Asafoetida a pinch | Urad dal (black gram dal) 1 tsp |
| Turmeric 1/2 tsp | Red /green chillies 2 |
| Curry leaves few | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 185 |
| Protein (g) | 4.37 |
| Carbohydrate (g) | 12.87 |
| Fat (g) | 12.83 |
| Fibre (g) | 2.31 |
| Minerals (g) | 0.9 |