- Wash and cur the eggplant into small cubes
- Cut the onions into small pieces
- Cut the green chilis also into round pieces
- Heat a cooking pan
- In medium heat pour the oil and add mustard seeds, urad dal , green chili and red whole chili
- When the mustard pops add oinions and tomato and sitr fry for about 3 minutes
- Now add the eggplant and stir fry with the rest to mix Add about a cup of water
- Let it cook for about five minutes with a lid coverd on the pan
- Once the eggplant is cooked you can turn off the heat and serve for Idli or dosai for morning breakfast
Different kathrikai recipe by madhura94
Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform.
Rich in Phenolic Antioxidant Compounds:
Researchers at the US Agricultural Service in Beltsville, Maryland, have found that eggplants are rich sources of phenolic compounds that function as antioxidants. Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.
The good news concerning eggplant is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.
ARS researchers studied seven eggplant cultivars grown commercially in the U.S. and a diverse collection of exotic and wild eggplants from other counties. In addition to chlorogenic acid, they found 13 other phenolic acids present at significantly varying levels in the commercial cultivars, although chlorogenic acid was the predominant phenolic compound in all of them.
Black Magic-a commercial eggplant cultivar representative of U.S. market types-was found to have nearly three times the amount of antioxidant phenolics as the other eggplant cultivars that were studied. In addition to their nutritive potential, the phenolic acids in eggplant are responsible for some eggplants' bitter taste and the browing that results when their flesh is cut. An enzyme called polyphenol oxidase triggers a phenolic reaction that produces brown pigments. Scientists have begun work on developing eggplant cultivars with an optimal balance of phenolics to ensure both optimal nutritional value and pleasing taste.