BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

 

 

 

BRINJAL VINDALOO (AUBERGINE / EGG PLANT VINDALOO)

Serves 6    Preparation time 45 minutes
Ingredients:

1 large seedless Brinjal / Aubergine / Egg Plant   

2 onions chopped,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
1 teaspoon cumin powder,
½ cup tomato juice / puree,
2 pieces cinnamon,
2 table spoons vinegar,
1 teaspoon sugar,
Salt to taste,
3 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.
Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and cinnamon and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.
Add the cut the Brinjal (Aubergine / Eggplant),vinegar and a little water and simmer till the gravy is sufficiently thick and the Brinjal is cooked. Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis,

Aubergines are also known as Egg Plants and Brinjals. They contain several nutrients and are considered beneficial for one’s health. They have a low nitrate content. They are a good source of calcium, potassium, phosphorous, folic acid, iodine and beta-carotene. Aubergines are low in calories and help in maintaining optimum cholesterol levels in the body and are also effective against the formation of free radicals.