Ingredients:
- 2 medium brinjals (eggplants), sliced
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1-2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Kitchen Tools Needed:
- Pan
- Spatula
- Knife
- Cutting Board
Instructions:
- Heat olive oil in a pan over medium heat.
- Add mustard seeds and cumin seeds; let them splutter.
- Add chopped onions, garlic, and ginger; sauté until onions are translucent.
- Add the sliced brinjals and green chilies; stir well.
- Sprinkle turmeric powder, red chili powder, and salt; mix thoroughly.
- Cover and cook for about 10 minutes, stirring occasionally until brinjals are tender.
- Remove the lid and cook for an additional 2-3 minutes to allow excess moisture to evaporate.
- Garnish with fresh coriander leaves before serving.
Macros:
- Total Calories: 250kcal
- Carbs: 20g
- Proteins: 4g
- Fats: 18g
Tags:
Healthy