I found this dish at my favorite Indian restaurant in San Francisco among the vegetarian curries. Eggplant was a novel vegetable for me, but a standard and versatile vegetable in places as diverse as India and Italy. Small and large eggplants work equally well. Serve with brown rice or whole grain flat bread.
To grind whole spices: Grind cumin seed, red chili flakes and black peppercorns into coarse powder in spice grinder. Set aside.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, ginger, and ground spices, and simmer 2-3 min. Then add chopped eggplant and potatoes, and continue to simmer without a lid; as eggplants cook they will release enough water to cook the potatoes, and when water escapes, the sauce with thicken, 30-45 min.
To finish: Mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.
Can vary ratio between eggplant, potato and onion, more or less, to preference. Eggplant lovers might use less potato and less onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 673.8mg||18 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 20.9g|
|Protein 3.4g||5 %|
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Calories per serving: 116
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