Try this Kerala Style Brinjals recipe, or contribute your own.
Suggest a better descriptionRemove stems of brinjals. Make 2 cross incisions at base of each. Soak in salted water for 10 minutes. Meanwhile, toast coconut on dry griddle, for 1 minute. Add chillies, coriander, cumin, toast 1 minute more. Dry grind to a medium coarse powder. Heat oil in earthen cooking pot or heavy pan. Add mustard seeds, allow to splutter. Add ginger, garlic, curryleaves. Stir. Add onions, turmeric, saute till onions are tender. Add spice powder and saute till mixed well. Add 2 cups water, salt, brinjals, and mix. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add tamarind pulp. Cook till brinjals are tender. Most of the water will be absorbed and oil will separate. Garnish with coriander. Serve hot with lime rice/ jeera rice/ plain rice and papad. Making time: 45 minutes Makes: 5 servings bowl Shelflife: Best fresh
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 1 servings | ||
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Calories: 530 | ||
Calories from Fat: 259 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 185.7mg | 6 % | |
Potassium 1015.7mg | 27 % | |
Total Carbohydrate 66.7g | 20 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 54.5g | ||
Protein 7.7g | 11 % | |
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: 530
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