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Recipe Name: Brinjal with raw mango
| Preparation time | - |
| Cooking time | - |
| Serving | - |
INGREDIENTS
| Green brinjals | ½ kg | |
| Tomatoes | 2 | |
| Onion, finely chopped | 1 | |
| Totapuri mango (no other variety) | 5-6 pieces | |
| Curry leaves | few | |
| Chilli powder | 1/2 tsp | |
| Turmeric, jeera, mustard and methi seeds | 1/4 tsp each | |
| Oil | 2 tbsp | |
| Water for cooking/td> | ||
| Salt to taste |
METHOD
- Chop each brinjal into four pieces and keep aside in a bowl of water with a little salt and lime juice. By doing this brinjals won’t turn black.
For the Bagar
- Heat 2 tbsp oil in a vessel. Add jeera, methi and mustard seeds.
- When these splutter add chopped onions and fry till they turn light brown. Add the brinjal (not with water) and continue frying. After a minute, add the tomato and mango pieces and keep frying.
- Add salt, turmeric and chilli powder and keep frying. Lastly add curry leaves.
- After frying for a minute, pour 1 glass of water and cook on high flame for a few minutes. Reduce the flame and cover.
- Keep checking whether the mango is cooked. Cook till all the water has evaporated and gravy is formed.
- The brinjal and mango pieces must remain separate and not mashed, remove from fire and serve. Tastes best with boiled rice.
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Nutrition Facts
| Serving Size | 1 katori | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 130 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 1 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs