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Recipe Name: Brinjal with Raw Mango  
Category: Gravy Varieties


Prep Time Cook Time Serves



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  


  • 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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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 130 Calories from Fat 1
% Daily Value'
Total Fat  5.2 0
Saturated Fat  0 0
Trans Fat  0  
Cholesterol  0 0
Sodium  158.5 6
Total Carbohydrate  21.2 8
Dietary Fiber   5.1 17.3
Sugars   3.4  
Protein   1.3
Vitamin A   600   * Vitamin C   61.8
Calcium   7 * Iron   0.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs