Baigan Bhartha (Eggplant -Aubergine)

1. Prick a few holes and place on hot grill.

2. Keep turning until charred and soft inside.

3. Collect the pulp.

4. Discard the skin.

5. Chop roughly.

6. Heat Ghee or oil, add cumin seeds.

7. Add onions and fry till golden.

8. Add ginger and garlic.

9. Cook for 3 minutes.

10. Add the tomatoes, chillies, red chili powder, garam masala and salt.

11. Continue cooking 10 minutes on low flame until tomatoes are soft.

12. Add the eggplant pulp.

13. Stir and cook for 5 minutes.

14. Toss in peas and garnish with coriander leaves.

15. Serve with roti, naan, phulka, chapathi or paratha a flat bread.

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Nutrient	Quantity
Total fats	2.858 g
Protein	20.2035 g
Carbohydrates	98.2729 g
Energy	432.295 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0698 g
Water	1000.7358 g
Aspartic acid	2.593 g
Calcium, Ca	250.9321 mg
Lutein + zeaxanthin	5683.8399 g
Fiber, total dietary	18.2048 g
Carotene, beta	6486.363 g
Niacin	9.0383 mg
Vitamin A, RAE	573.7021 g
Arginine	1.007 g
Riboflavin	0.7803 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0116 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	3.4599 g
Stigmasterol	0.48 mg
Sodium, Na	80.0928 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0089 g
Total lipid (fat)	2.858 g
Manganese, Mn	4.1787 mg
Fructose	5.088 g
Proline	0.6953 g
Fatty acids, total saturated 16:0	0.2761 g
Sucrose	1.4954 g
Choline, total	114.2117 mg
Sugars, total	49.0507 g
Serine	0.7197 g
Fatty acids, total saturated 10:0	0.0817 g
Fatty acids, total saturated 18:0	0.0648 g
Vitamin B-6	2.4832 mg
Selenium, Se	8.8281 g
Ash	6.7584 g
Fatty acids, total saturated 18:1 undifferentiated	0.5202 g
Pantothenic acid	1.329 mg
Phenylalanine	0.592 g
Beta-sitosterol	0.32 mg
Copper, Cu	1.5075 mg
Betaine	0.5502 mg
Thiamin	0.8757 mg
Methionine	0.1948 g
Iron, Fe	12.8842 mg
Carbohydrate, by difference	98.2729 g
Phosphorus, P	473.328 mg
Folate, total	248.8216 g
Dihydrophylloquinone	0.1248 g
Tocopherol, gamma	0.4246 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0019 g
Lycopene	5747.7811 g
Alanine	0.6987 g
Valine	0.8183 g
Fatty acids, total saturated 18:2 undifferentiated	1.0644 g
Glycine	0.6573 g
Carotene, alpha	408.1146 g
Glucose (dextrose)	5.8108 g
Fatty acids, total saturated 14:0	0.0164 g
Zinc, Zn	3.2598 mg
Isoleucine	0.6147 g
Fatty acids, total saturated 12:0	0.0039 g
Fatty acids, total polyunsaturated	1.1347 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.0008 g
Leucine	0.9663 g
Tocotrienol, alpha	0.0823 mg
Vitamin A, IU	11459.4025 IU
Folate, DFE	248.8216 g
Tryptophan	0.2365 g
Vitamin C, total ascorbic acid	1714.3313 mg
Phytosterols	44.6812 mg
Galactose	0.0099 g
Fatty acids, total polyunsaturated 18:1 c	0.0186 g
Fatty acids, total saturated 6:0	0.0014 g
Tyrosine	0.4037 g
Vitamin K (phylloquinone)	176.874 g
Fatty acids, total saturated	0.4634 g
Histidine	0.3571 g
Fatty acids, total monounsaturated	0.5379 g
Threonine	0.6679 g
Folate, food	248.8216 g
Cryptoxanthin, beta	369.6513 g
Vitamin E (alpha-tocopherol)	6.5593 mg
Magnesium, Mg	245.0974 mg
Lysine	0.8539 g
Potassium, K	3363.9164 mg
Cystine	0.3088 g
Fluoride, F	6.7879 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	1 tablespoon	17.42	3.7242	0.2205
Garlic	1 tablespoon	12.665	2.8101	0.0425
Ghee	3 tablespoons	0	0	0
Onion	1	60	14.01	0.15
Tomato	1 can	40.2099	8.6898	0.4468
Garam Masala	0.5 teaspoon	0	0	0
Green Chilies	3	269.8651	63.8231	1.3493
Red Chili Powder	0	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
eggplant	3.5	0	0	0
cilantro	1 cup	3.68	0.5872	0.0832
pea	0.5 cup	20.58	3.6995	0.098