Try this Curried Potatoes with Eggplant (Aloo Baigan Sabji) recipe, or contribute your own.
Suggest a better descriptionCombine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Posted to MealMaster Recipes List, Digest #164 Date: Wed, 12 Jun 1996 22:11:10 -0700 From: Julie Bertholf
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 137 | ||
Calories from Fat: 113 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 18.2mg | 1 % | |
Potassium 154mg | 4 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 4.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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