Ingredients:

• 2 tbsp – cooking oil
• 1 – big eggplant, cut into medium pieces
• 1 cup – Broccoli florets
• Salt to taste
• 2 tsp – minced Garlic
• 1/2 tsp – Turmeric powder
• 1 tsp – ground pepper
• 1 tsp – Red Chilli powder

Method:

1. Heat oil in a pan and saute the garlic, eggplant and broccoli over high heat for 3 to 5 minutes until eggplant is lightly browned.
2. Add salt, chilli powder, turmeric powder, pepper and chilli powder and mix well.
3. Add water and cook covered for about 5 to 7 minutes, until broccoli is tender.
4. Serve as a side dish with rice or chapattis.
5. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White