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Carrots have lot of health benefits. They are rich in Vitamin A, Vitamin C, Vitamin K, Vitamin B8, folate, potassium, iron, copper and manganese. They help in preventing cancer, improves vision, prevents heart disease, prevents infection, prevents stroke and protects teeth and gums.

Brinjals have lot of water content, they are rich in fiber, vitamins and minerals. It prevents heart disease, cancer and cholesterol. It controls diabetes, blood pressure and weight.

I like my mom’s stir fry than mine and used to wonder why the taste is not the same when I cook. In order to get the similar taste used to add more refined oil but when I changed oil and started cooking with coconut oil only I realised that my dish also tasted like my mom’s dish.   Coconut oil enhaces the taste of a dish and I have used in this simple carrot Brinjal stirfry dish.

INGREDIENT 

  • Brinjal small    4
  • Carrot              1
  • Shallots        6-8
  • Green chilli    1-2
  • Turmeric     1/4 tsp
  • Chilli powder  1/2 tsp
  • Coconut oil    1 tbsp
  • Salt to taste

METHOD

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Chop brinjal, shallots and carrot in small pieces. Slit the green chillies.

Heat oil in a frying pan add shallots and saute till it changes to golden colour. Add turmeric and chilli powder , saute for half a minute.

Add carrot, green chillies and brinjal, season with salt and mix well. Add a table spoon water, cover and cook. Stir in between. Once the vegetables have cooked turn off the heat.

Serve hot as a side dish with rice or roti.

 

Categories: side dish - dry, veg

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