Indian Eggplant recipe
-Chop eggplant into 2 inch cubes
-Add a pinch of salt, 1/2 tsp tumeric powder, 1/2 tsp black pepper and 2 TBLS lime juice. Mix thoroughly
-Add 1 tsp ginger/garlic paste and leave to marinade for 20 to 30 minutes
-Fry the eggplant in the preheated oil separately
-Heat 1 tsp of ghee in a pan, add 8-10 curry leaves and 2 finely chopped onions and cook well
-Add 1/2 tsp of methi (fenugreek) seeds, 1/2 tsp brown mustard seeds, 1/2 tsp Klowuni (onion seeds) and 1/2 tsp fennel seeds to the ghee to make the Tadka
-In a bowl 1 tsp plain flour thoroughly with 1 cup plain yoghurt
-Add 1/2 tsp tumeric powder and salt to the onion mixture
-Lower the flame and add the yoghurt mixture and add 1/2 cup water.
-Cook until boiling and add the fried eggplant
-Serve hot with Naan bread.
-Serves 4 as a main course
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 123 | ||
Calories from Fat: 38 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.2mg | 2 % | |
Sodium 47.1mg | 2 % | |
Potassium 231.9mg | 6 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 17.7g | ||
Protein 3.5g | 5 % | |
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: 123
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