nutritional properties

baingan bharta has lot of nutritional properites

interesting. Can you give more details about the nutritional properties???????????

Recipe - Baingan bhartha (Kalchina vankaya koora)

Roasted eggplant/Brinjal curry
Summary

Eggplants help control cholesterol. They are high in potassium and good source of folic acid.

According to Wikipedia, China and India are the highest consumers of eggplant. Just like tomatoes there are different types of eggplants, varying in size and color. Eggplants can be prepared in different styles.

South Indians make baingan bhartha with different ingredients and call it "pacchi pulusu/kalchina vankaya pacchadi. The roasted eggplant is not fried as much as the north Indian bhartha. I will post the pacchi pulusu and vankaya pacchadi recipes later.

Baingan bhartha is very popular in north Indian cuisine. Typical Punjabi baingan bhartha doesn't need too many spices. Salt, turmeric and red chilli powder are the basic spices. I add coriander powder and garam masala to the curry to make it spicy.
Ingredients:

* Onions- 2 big (3 cups chopped)
* Tomatoes - 4 medium size (3 cups)
* Red chilli powder - 1 teaspoon (according to taste)
* Turmeric - 1/4 teaspoon
* Salt - 1 and 1/2 teaspoon (according to taste)
* Coriander powder - 2 teaspoons
* Garam masala - 1/2 teaspoon
* Green chillies - 1 finely chopped
* Cilantro - 1/2 cup (chopped)
* Oil - 1 tablespoon

Eggplant roasted - 1 large (2 cups pulp)

Method:
Apply oil all over the raw eggplant, roast eggplant on the stove top or roast the eggplant on broil in an oven for 10 - 15 minutes turning in between. Remove the burnt skin from the eggplant and discard the skin. Mash the pulp of the eggplant and set it aside.

Preparing masala/base spice mixture:
Seasoning:
Heat oil or butter in a skillet or pan. Add cumin seeds and hing, allow the seeds to splutter. Add chopped onions, cook till light slightly brown in color.

Add chopped tomatoes, coriander powder, turmeric and red chilli powder. Saute till tomatoes are well mashed and all the water/wetness in the mixture is evaporated at medium high temperature.

Add the eggplant pulp, salt, cook for 10 - 15 minutes at medium heat temperature.

Add garam masala(optional), cilantro and finely chopped green chillies according to spice level, mix well and turn off the heat. Serve hot with roti/paratha/rice.

Preparation time: 20 - 30 minutes
# Servings : 4