September 2010 Archives


Eggplant Sabji.jpg

Eggplant and bitter gourd sabji, rice, chana dal with bottle gourd and garden zucchini, turmeric pickle, coconut chutney, mixed fruit chutney.

Here is a recipe combining two vegetables revered in Ayurveda for their anti-diabetic properties. Eggplants, also known as brinjal or aubergine, are valuable in reducing cholesterol. Eggplant is also said in Ayurvedic texts to be very beneficial in diabetes. Bitter gourds are also famed for their benefit in lowering blood sugar. They are available at Indian and Asian grocery stores.

1lb white/purple eggplants

1lb bitter gourds

1 medium tomato, chopped

1 bunch cilantro, chopped

1 inch piece fresh ginger, finely chopped

2tsp turmeric

1tsp mustard seeds

1tsp cumin seeds

1/2 tsp fenugreek seeds

1tsp garam masala

1tsp salt

1Tbsp ghee or sunflower oil

Cube the eggplants and marinade for at least an hour in the turmeric. Meanwhile, slice the bitter gourds and remove the seeds.

In a wok, heat the oil or ghee and then fry the mustard seeds, cumin seeds and fenugreek until the mustard seeds turn grey and pop. Add the ginger. As soon as the ginger begins to brown, add the tomato.

Cook for a few minutes, then add the bitter gourds. Stir-fry the bitter gourds for about 20 minutes, than add the eggplants and garam masala. Continue cooking until the vegetables are soft. Remove from the flame and add the salt and cilantro. Enjoy!

Menu suggestion: Serve with Cold Cure Dal and Plum Chutney .

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