Chilly Garlic Bittergourd & Egg plant

Bitter gourds are very low in calories but dense with precious nutrients. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Bitter gourd also has some nutrients that are suggested as insulin replacement in some diabetic patients. So try to include bittergourd in your diet as often as you can.
Eggplant is rich in fibre so is very good for our overall health. Eggplant is also an excellent source of digestion-supportive dietary fiber and bone-building manganese.
Here is a very simple recipe which uses Bitter gourd and Egg plant, which is not just tasty but good for health too.

Serves 3
Ingredients :
Bittergourd - 2 medium sized
Egg plant - 1 medium sized
Oil - 1 tsp
Garlic - 6 cloves crushed once along with skin
Dry Red chillies - 6 ( coarsely crushed into pieces in a blender) 
Raw Mango - 1 piece or Tamarind pulp - 2 tbsp
Salt to taste
Water - 1 cup
Method :
Wash and remove the outer skin of the bittergourd with a peeler. This removes a little bit of bitterness. Cut into small cubes. Mix with turmeric and salt and put in bowl of water for 30 mins. Now drain the bitter gourd pieces and keep aside. This process removes some more bitterness leaving it just right for the palate.
Cut the egg plant into small cubes.
Take a heavy bottom pan, add oil, crushed garlic and red chillies and fry well till garlic is golden.
Now add the bitter gourd and egg plant pieces along with a  little water and boil till bitter gourd and egg plant cooks.
Now add raw mango pieces or tamarind pulp and allow to boil for around 5 mins. Check taste and add salt and mix well. Bring to boil till bitter gourd and egg plant are soft and mushy.
Serve as side dish with Roti or rice and dal/rasam.