Aubergine known as the eggplant or brinjal is a low calorie vegetable,and research shows

that this vegetable is effective in controlling high blood cholesterol.Even the peel of it has

very rich nutrients .Most of the recipes with brinjal are made with the peel.

Today i’m going to give you a recipe with the peel,easy to make and awesome taste.

You can serve with rice ,or any meal you like.

INGREDIENTS

1 big aubergine (150-250 gms)or fleshy brinjals

olive oil/gingelly oil

3 tblsp.coriander seeds

1.5 tblsp.cummin seeds

A little tamarind (size of 1/2 a lemon)

 7-9 pepper corns

1/2 tsp.mustard seeds

2 dry chillies

curry leaves

2 green chillies chopped

1 tsp chilli powder (optional)

1 tsp.jaggery

salt to taste

Those who are allergic to tamarind can use sour yoghurt/lime juice/amchur powder(dry mango powder)

Method

Steam the brinjals with 2 tsp.olive oil ,garlic and salt.(You can boil too till tender).

Mash it well (not too fine).Roast the coriander,cummin seeds,and tamarind in a tsp. of

oil,till you get the spice aroma.Grind coarsely.Add to the mixture and blend well.

Temper with the bold listed ingredients,and mix in the rest of the ingredients.

If you are adding yoghurt add after tempering.

Garnish with curry leaves or coriander leaves