AYURVEDIC NUTRITIONAL FACTS

(Eggplant)

Rasa
Sweet

Guna
Light

Virya
Hot

Vipaka
Pungent

Eggplant is a nightshade vegetable that grows from a flowering plant. It has white flesh inside with seeds. Its shape, size, and color can differ from long to round and purple to green or white.

Eggplant is a rich source of fiber, potassium, manganese, copper, Vitamin B-6, antioxidants, and other essential vitamins and minerals. Due to this, it is a wholesome vegetable and works best as a natural healer. As a result, it also prevents various ailments.

Full Recipe in Details

Ayurveda suggests that eggplant has a sweet taste, light to digest, and heating in nature. It improves digestion, maintains heart health, and also helps to promote the quality and quantity of sperm.

As per Ayurveda, it is more suitable for a Vata & Kapha person and may cause trouble to a Pitta person leading to hyperacidity or other Pitta issues. But, it does not mean that a Pitta person can never have eggplant. They can also enjoy it when cooked with less oil and in moderation.

Baingan sabzi is a gluten-free vegetarian and vegan recipe. It is a delicious recipe to try with chapati for your lunch or dinner. This is my friend’s recipe and I love to eat it on my busy days because it takes very little time to cook.

STARTING GUIDE

Cuisine: Indian
Prep Time: 05 mins
Cooking Time: 10 mins
Total Time: 15 mins

Rasa (taste): Sweet
Guna (property): Light
Virya (potency): Hot
Vipaka (post digestion effect): Pungent

INGREDIENTS

2 medium-size purple eggplant
1 teaspoon turmeric powder, organic
1 teaspoon coriander powder
Saindhav namak (rock salt) as per taste
Mustard oil for frying (you can use any oil of your choice)

GUIDE / INSTRUCTIONS

Wash the eggplant properly with water and dry with a clean towel. Now, chop it into 1/2 inch thick in a round shape.
First, combine these eggplant slices in a mixing bowl and add turmeric powder, coriander powder, and salt into it. Now mix them well with your hands and keep them aside.
Then place the pan on the medium flame and put mustard oil into it for shallow frying the eggplant. Remember, do not add excessive oil because we are not making a deep-fried recipe here.
Once the oil starts smoking and its pungent smell goes off, put 3-4 slices of eggplant and shallow fry it. Now, fry these eggplant slices till they get golden brown. Then flip to the other side for even cooking.
Keep a tissue on a plate and put these fried eggplant slices on them, so that it can absorb the extra oil. After this, add another batch of sliced eggplant and fry them from both sides.
Serve it hot with chapati and dal on the side.

NOTES

Ayurvedic Wisdom

Eggplant is a wholesome food that is rich in essential nutrients. Due to this, it helps to support heart health, eye health, blood sugar levels, good cholesterol levels, and promote weight loss. Above all, it maintains overall health.

Ayurveda suggests eating as per your body type. Each food has a specific property based on which it nourishes our body. Eating according to our body type helps to maintain health. Above all, it also boosts our immunity.

Baingan sabzi is more suitable for Vata, and Kapha body type people. But, it may cause acidity in a Pitta person if not taken in moderation. For them, it is better to consume it in limited quantity.

Everything in moderation is healthy. It’s all about maintaining balance. But still, we can make some changes in the recipe to make it more suitable according to our body type.

Changes to make in this recipe according to your body type:

For a Vata person, drizzle little ghee into your recipe and sprinkle a pinch of asafoetida powder while mixing the ingredients. A Pitta person should avoid frying in mustard oil, instead, use virgin cold-pressed sunflower oil. And a Kapha person can add chilly to the recipe and make it a little spicy.