NAMASTE!

DR.AATHIRA THANKACHAN

Ayurveda Doctor
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook Aubergine Masala. Aubergines  originally grew wild in India before it was cultivated throughout Asia and Europe. In Ayurveda, its use as a medicine was well understood. Today, researchers are beginning to understand why, they have identified over 14 powerful antioxidants in aubergines. 
Let us invite you to cook with our chef Rajesh Sishupalan. Today we cook Aubergine Masala. Aubergines  originally grew wild in India before it was cultivated throughout Asia and Europe. In Ayurveda, its use as a medicine was well understood. Today, researchers are beginning to understand why, they have identified over 14 powerful antioxidants in aubergines. 

Aubergines might help in weight management as it is low in calories and rich in dietary fibers that help improve digestion and metabolism. It also keeps you feeling full for a longer time and help prevent overeating and helps manage the levels of cholesterol in balance.

INGREDIENCES FOR 1 PORTION
  • 1 big onion
  • 1 big aubergine
  • 2 ripe tomatoes
  • 4 garlic cloves
  • 1 small ginger, crushed into the pieces
  • ¼ tea spoon curcuma
  • ¼ tea spoon coriander powder
  • ¼ tea spoon red chilly powder
  • ¼ tea spoon garam masala powder
  • bunch of fresh coriander leaves
  • salt to taste
  • 1 table spoon/15 ml oil
STEAMED AUBERGINE - TIPS BY JAMIE OLIVER
This is a great way to cook aubergines, and probably one that not a lot of people would think of doing. To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more! All round the world there are so many different varieties of aubergines – long, round, purple, green – so keep your eyes peeled and try cooking them all.
METHOD
  • Steam the aubergines (Put some water in a pan and bring it to the boil. Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up. Steam them for about 10 minutes - to check whether they're ready, simply squeeze the sides gently and if they're silky soft then they're done. Remove them from the steamer, place them in a colander and leave to cool.)
  • Prepare a garlic-ginger paste. (Chopped them to small pieces. Crushed them together in the mortar until the past is smooth.)
  • Chop the onion, tomatoes and fresh coriander leaves into the small pieces. 
  • Heat the oil in a soucepan pan.
  • Add onion and fry it until translucent and fragrant.
  • Add garlic-ginger paste and fry till it is slightly golden brown. 
  • Once the fried onion and garlic-ginger paste is golden brown, add spices: curcuma powder, coriander powder, red chilly powder and garam masala powder.
  • Stir in all the spices, cook for a further minute, then add the chopped tomatoes and bring to a simmer.
  • Stir well to combine, garnish with chopped fresh coriander.
  • Simmer on low-medium heat for 2-3 minutes, and add the steamed aubergine to the pan.
  • Before final stiring add few pieces of freshly cut tomatoes to add signature taste. 
  • Serve it with your favourite rice or chappati.

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CLIFF VIEW AYURVEDA RETREAT

The newly build resort situated on the cliff above the famous Chowara Beach. It is tastefully combining modern architectonical design with Indian spirit of authentic ayurveda.

AYURVEDA DOCTOR

DR.AATHIRA THANKACHAN

The resort offers open artistic space which connects all the elements of the earth with individual being. There, all the aspects of the ayurveda healing are trying to bring body, mind and soul back into balance.

CHEF IN THE CLIFF VIEW AYURVEDA RETREAT

RAJESH SISHUPALAN

Vegetarian ayurvedic diet is part of the individual treatment programme. All dishes are based on local recipes, cooked from organic vegetables and fruits, it helps foreigners to adjust to ayurveda diet.

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