|Brinjals||8 Small, halved|
|Baby tomatoes||4 , halved|
|Coriander powder||2 Tablespoon|
|Cumin powder||1⁄2 Tablespoon|
|Red chili powder||1 Teaspoon|
|Peanuts||2 Tablespoon, roasted and crushed|
|Finely chopped coriander||1 Tablespoon (Fresh)|
|Oil||2 Teaspoon (Of Your Choice)|
Heat the oil in a pan and saute the onions.
1 hen add the halved brinjals and tomatoes and dry spices and cook covered till the brinjals are cooked but not mushy or soft.
Add a little water if required.
It is better to let these veggies cook in their own juices since they are all moisture laden.
Stir them occasionally and add salt when they are partially cooked.
They must retain their bright colour and spongy texture.
Just before taking off the flame add the powdered peanuts and mix in till all the vegetables are well coated.
Transfer to a serving dish and garnish with chopped coriander.
Serve hot with rotis or parathas.
Serving size: Complete recipe
Calories 1089 Calories from Fat 319
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 626.5 mg26.1%
Total Carbohydrates 193 g64.3%
Dietary Fiber 115.2 g460.9%
Sugars 70.1 g
Protein 43 g85.7%
Vitamin A 104.2% Vitamin C 187.7%
Calcium 62.3% Iron 91.9%
*Based on a 2000 Calorie diet