Melt ghee in a frying pan, sauté onion until brown. Add eggplant, turmeric and ginger, sauté for 5 minutes.
Add tomatoes and capsicum, cover and
cook over low heat for 15 minutes or until eggplant is tender.
Add garam masala, cook for 2 minutes
NUTRIENT COMPOSITION PER SERVING
Carotene ( μg )
Vitamin C (mg)
Reduce the amount of ghee used for preparation.
Partially substitute ghee with oil
45 g ghee
1 large onion, sliced
500 g egg plant (aubergine), cut into 3 cm cubes
1 teaspoon ground teurmeric
1/2 teaspoon ground ginger
250 gm tomatoes, quartered
2 green capsicums (peppers), sliced
1 teaspoon garam masala