Kadai Eggplant Masala

Kadai Eggplant Masala is a vibrant and flavorful Indian side dish featuring tender eggplant cooked in a rich, spiced tomato gravy. This gluten-free dish is perfect for pairing with rice or gluten-free flatbreads.

Ingredients

• Eggplant - 300 grams
• Tomatoes - 2 medium, chopped
• Onion - 1 medium, finely chopped
• Ginger - 1 teaspoon, grated
• Garlic - 1 teaspoon, minced
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Fresh coriander - for garnish

Steps

1. Heat oil in a kadai or deep skillet over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the chopped onion and sauté until golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili; cook for 1-2 minutes.
5. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt; cook until the tomatoes soften and the oil separates.
6. Meanwhile, chop the eggplant into cubes and add it to the skillet, stirring well to coat with the masala.
7. Cover and cook for about 10-12 minutes, stirring occasionally, until the eggplant is tender.
8. Once the eggplant is cooked, sprinkle garam masala over the top and mix well.
9. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains antioxidants that support overall health.

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