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  Main Course & One Pot Meals - Vegetarian

June 2011
Curried Brinjal with Basil
Sunita Pant Bansal


  1. Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened.
  2. Stir in the tomatoes, brinjal, curry powder, and salt. Cook, stirring, until fragrant, for about 2 minutes.
  3. Add 1/2 cup water and bring to a boil. Reduce heat and simmer, partially covered, until brinjal is tender.
  4. Stir in the chickpeas and cook just until heated through, for about 2-3 minutes.
  5. Remove the vegetables from heat and stir in the basil.
  6. Serve hot.
Serves2: 170 cals/serve

  • 250g brinjal,diced
  • 150g chickpeas, boiled
  • 1 small onion, sliced
  • 200g tomatoes, sliced
  • 2 tbsp basil leaves, chopped
  • 1 tbsp olive oil
  • ¾ tsp curry powder
  • Salt, to taste

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