| 1 minute to read
- eggplant 100 gm
- 1 egg
- onion 35 gm
- tomato 30 gm
- green chilli 1 piece
- ghee 5gm
- corriander leaves, a few twigs
- turmeric powder
- red chilli powder
Cut the eggplant into round discs
Remove the centre portion alone..leaving a loop of eggplant. place the loops in water to avoid getting black and chop up all the removed discs into small portions
in a pan, put some ghee and you can fry the eggplant chopped up discs ( centre portion , which was removed) add little water and cover so that it cooks in steam.
add the cooked mixture to a bowl, add chopped onion, chopped tomato, chopped green chilli , corriander leaves, a bit of haldi powder and red chilli powder and 1 whole egg...give the mixture a good stir
the eggplant rings which were in water , can be removed and sprinkle some salt, turmeric , red chille powder over them
heat the pan, and place the rings, pour the egg mixture into the holes filling them completely, add one or two spoons of water in side and close the lid to steam cook, once done gently flip over to cook the other side. keep adding a bit of water to maintain steam and prevent the eggplant loop from burning you can increase the protein content by increasing number of egg..... if more ghee is allowed in your diet, you put some over the eggplant loop while it's cooking.