Eggplant is a rich suppler of phytonutrients, which is able to play the role of antioxidant. It’s also a rich source of magnesium, manganese, thiamine, folate etc. This outstanding source of fiber is also able to treating constipation.

Ingredients:

• Canola oil- 1 tbsp
• Dried red chilli- 1 (cayenne or thai or chile de arbol)
• Water- 1 cup
• Coriander seeds- 1 tbsp
• Concentrated tamarind or lime juice- 1 tsp or 1 large sized lime
• Salt- As per taste
• Fresh cilantro- 2 tbsp (minced)
• Yellow or black mustard seed- 1 tsp
• Eggplant (skin removed & chop into cubes of ½ inch)- 1 ½ pounds
• Shallots- 1 cup (finely sliced)

Direction:

• Take a large sized saucepan & heat oil on the medium temperature.
• Pour the chilli along with the coriander seeds & sir well till it turns brown in colour (for almost 30-35 seconds).
• Now remove the pieces from the heat & place it on a plate to cool down completely.
• In a blender or a spice grinder mix till the mixture turns smooth.
• In water (or in lime juice) melt the concentrate tamarind.
• Again heat the oil & add the mustard seeds.
• As soon as the seeds begin to crackle cover the top.
• Wait till the cracking end & pour the shallots along with the eggplant.
• Stir well for almost 1-2 minutes.
• Now pour the ground spices, salt & tamarind mixture.
• Allow it to boil & lower the temperature to low.
• Cover the top & allow it to cook till the eggplant turns tender (for almost 4-5 minutes).
• Use the potato crusher to mash the stew.
• Before serving scatter the cilantro.