Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 180 g large Brinjal, roasted and peeled
- 14 ml Mustard oil
- 1 g Rai / sarson / mustard seed
- 65 g Onion, chopped
- 60 g Peas, green, shelled, raw, chopped
- 120 g Tomato, hybrid, raw, chopped
- 4 g Ginger, fresh, chopped finely
- 3 g Green chillies, chopped finely
- 3.2 g Salt
- 0.8 g Turmeric / haldi
- 0.8 g Coriander seeds - whole / ground, powdered
- 0.8 g Dried chillies, powdered
- 0.4 g Garam Masala
To serve
- 4 g Coriander leaves, chopped finely
Instructions:
For the sabzi
- Wash brinjal and lightly oil its surface. Roast on low flame until the skin chars and the flesh cooks through. Once cool, peel skin, remove the stem and mash roughly. Set aside.
- In a pan, heat mustard oil until almost smoking. Add mustard seeds and allow them to crackle.
- Add onions and cook until light golden. Add ginger, garlic, and green chilli and sauté for 2 minutes.
- Add tomatoes, peas, turmeric, chilli powder, coriander powder and salt. Cook until soft and oil begins separating. Using a masher, mash the gravy.
- Add the brinjal and saute for 2-3 minutes.
- Add garam masala. Mix and turn off the flame
To serve
- Transfer to serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 72 kcal | Protein: 2.5 g | Carbohydrates: 6.2 g | Fat: 3.9 g | Fiber: 3.8 g