Brinjal Masala Vegetable
Brinjal Masala Vegetable is a rich and flavorful Indian dish made with tender eggplants cooked in a spiced, aromatic masala gravy. Perfect as a main dish or side, it pairs beautifully with rice, chapati, or naan.
Nutrition Facts
Per serving
Energy
111 kcal
Protein
2 g
Carbs
17 g
Fat
3 g
Fiber
4 g
Ingredients
Onion Finely Chopped
0.5 small cup (50g)
chopped tomato
0.5 small cup (50g)
Ginger Paste
1 tsp (3g)
Garlic paste
1 tsp (5g)
Garam Masala
1 tsp (3g)
Common salt
1 tsp (5g)
Coriander leaves
1 tsp (5g)
Brinjal Vegetable, Raw
1 cup, cubed (100g)
Chopped Green Chilli
1 tbsp (8g)
Cumin Powder
1 tsp (2g)
Rice bran oil
0.5 tsp (2.5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and chopped green chili. Sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add cumin powder, garam masala powder, and salt. Stir well.
Add brinjal pieces and mix well, ensuring the brinjal is coated in the masala.
Cover the pan with a lid and let it cook for 10-12 minutes over medium heat until the brinjal is cooked and soft.
Garnish with fresh coriander leaves and serve hot.