Eggplant Sabji with Bitter Melon is a recipe combining two vegetables revered in Ayurveda for their anti-diabetic properties. Eggplants, also known as brinjal or aubergine, are valuable in reducing cholesterol. Eggplant is also said in Ayurvedic texts to be very beneficial in diabetes. Bitter melons, also called bitter gourds, are also famed for their benefit in lowering blood sugar. They are available at Indian and Asian grocery stores.
1 lb eggplant
1 lb bitter gourd
1 medium tomato, chopped
1 bunch cilantro, chopped
1 inch piece fresh ginger, finely chopped
2 tsp turmeric
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp garam masala
1 tsp salt
Cube the eggplants and marinade for at least an hour in the turmeric. Meanwhile, slice the bitter gourds and remove the seeds.
In a wok, heat the oil or ghee and then fry the mustard seeds, cumin seeds and fenugreek until the mustard seeds turn grey and pop. Add the ginger. As soon as the ginger begins to brown, add the tomato.
Cook for a few minutes, then add the bitter gourds. Stir-fry the bitter gourds for about 20 minutes, than add the eggplants and garam masala. Continue cooking until the vegetables are soft. Remove from the flame and add the salt and cilantro. Enjoy!
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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