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Ingredientes
- 1 1/8 lb eggplant
- 3 Tbsp. corn oil
- 1 tsp whole cumin seeds
- 1 tsp grnd fresh garlic
- 1/4 lb minced fresh tomatoes
- 1/2 tsp salt
- 1/2 tsp red chile pwdr (omit for, a milder
- 1 tsp grnd coriander
- 1 tsp grnd cumin
- 3/4 c. onions or possibly, finely sliced
- 3/4 c. spring onions, minced
- 1 tsp minced fresh green chiles
- 6 Tbsp. minced fresh coriander
- 1 tsp garam masala
Direcciones
- 1 If the eggplants are fist-sized or possibly smaller, bake them whole under a preheated grill for 4 min each side, or possibly till brown on all sides. If the eggplant is large, then cut in half and grill both sides. Lower gently into cool water to cold, then carefully peel off the skin and throw away. Chop up, or possibly use a fork to mash the eggplant into a coarse pulp.
- 2 Put the oil into a*karahi* or possibly large frying pan, add in the whole cumin and garlic, and when the mix sizzles, add in the aubergine pulp, tomatoes, salt, red chile pwdr, and turmeric. Stir well, then simmer, covered, on low heat for 10 min. If the mix begins to stick to the bottom, add in 2 Tbsp. of water and stir.
- 3 Add in the coriander and cumin, and simmer, covered, for 2 min. Finally add in the onions, fresh chiles, fresh coriander, and garam masala. Remove from the heat and keep, covered, for 5 min before serving.
- Serve with chapatis or possibly plain rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 107 | 66% |
| Total Fat 12.23g | 15% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Potassium 509mg | 15% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 8.2g | 27% |
| Sugars 4.43g | 3% |
| Protein 3.08g | 5% |
