Nutrient Information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
89 | 2.3 | 9.0 | 4.5 |
2-3 katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: ½ katori
- If you are prescribed 2000 Kcal, you can consume: ¾ katori
- 1large brinjal
- 2 medium tomatoes, finely chopped
- 4 medium onions, finely chopped
- 4 small garlic cloves, crushed
- 2 whole green chillies, sliced (optional)
- 4 tsp groundnut oil
- 2 sprigs coriander leaves, finely chopped for garnish
Dry Spices
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp mango (amchur powder)
- 1/2 tsp garam masala (Freshly prepared) *
- Use minimal amount of salt
*Refer to the recipe of garam masala
- Rinse the brinjal under running water and wipe them. Place the brinjal on a direct flame or a grilling plate. Keep turning the brinjal to all sides and grill evenly until charred. To check if it is cooked well or not, pierce with a fork, and see whether the fork goes in easily. Keep it aside and let it cool. Then peel the skin and mash it well till no lumps remain.
- Peel and wash onion, garlic, tomatoes, and green chillies. Mash the roasted brinjal and finely chop onion, tomatoes, slice green chillies and crush garlic
- In a karahi/pan, heat the oil. Add chopped onions, sliced green chillies and crushed garlic. Fry till the onions are golden brown.
- Add tomatoes, salt, turmeric powder, coriander powder, and cook until oil separates.
- Then add mashed brinjal and mix well. Add amchur powder, garam masala and let it cook for 5-7 minutes on a low flame. Stir occasionally.
- Garnish with coriander leaves and serve hot.