Brinjal Potato quick sabzi

The nutritious eggplant, also called brinjal or aubergine, belongs to the nightshade family of fruits and vegetables that includes potatoes, peppers and tomatoes.

They are highly beneficial for regulation of blood sugar levels and also to control the absorption of glucose, making them a good option for people suffering from type 2 diabetes. The cholesterol levels are brought down to a great extent by the brinjal, which helps to stabilize the level of blood pressure.

Brinjal contains phytonutrients which keep the cell membranes protected from any kind of damage and facilitates the message transfer from one part to another, thus preserving the memory function.

Ingredients:

Brinjals             - 4 medium size, cut lengthwise

Potato              - 2 medim size, peeled and cut lengthwise

Oil                    - 1 tbsp

Mustard seeds  - ½ tsp

Udad dal          - ½ tsp

Garlic flakes     - 4,5

Whole Red chilli           - 2 break into 1 cm pieces

Curry leaves     - a few

Turmeric power            - ½ tsp

Red Chilli powder                     - ½ tsp

Coriander powder        - 1 tsp

Garam masala               - ½ tsp

Salt  to taste

Water               - 3 tbsps

Method:

-         Heat the oil in  thick bottomed pan, add mustard seeds

-         When the seeds splutter, add udad dal and stir till they brown lightly

-         Add red chilli pieces, crushed garlic and curry leaves.

-         Add the cut brinjals and potatoes.

-         Stir and when they soften a bit, add all the masala powders, salt and mix well

-         Add the water, cover and cook for about ten minutes. Check in between and add more water if required.

It is a good accompaniment for rice or chapatti. I found it good as a filling for rolled chapattis for packed lunch.