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Ingredientes
- 1 lrg eggplant (approx 1 1/2 lb), tip cut off and cut into 1" cubes
- 1 1/2 Tbsp. black mustard seeds, powdered in a coffee grinder
- 1 c. water
- 1/4 tsp cayenne pepper
- 5 Tbsp. mustard oil
- 1 Tbsp. panch pharon mix (See Note)
- 1 c. yogurt
- 1 1/2 tsp salt
Direcciones
- Sprinkle black pepper, cardamon pwdr (optional)
- Note:Equal parts of whole cumin, fennel, Fenugreek, mustard, kalunji seeds.
- Soak grnd mustard seed and cayenne in one c. of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add in the black mustard/cayenne water. This will splatter so have a cover ready. Add in eggplant and cook. You will probably need to add in additional water as the eggplant cooks to keep its level about the same, perhaps another c.. Cover it for the last ten min.
- When the eggplant is cooked add in a c. of yogurt and the salt, mix and heat up yogurt, but don't boil.
- Sprinkle a tiny bit of black pepper and cardamon over the top if you want.
- This dish also tastes good cool the next day.
- Variation:Anasua Munshi tells me which in his grandmother's village they make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 949g | |
| Calories 938 | |
| Calories from Fat 736 | 78% |
| Total Fat 83.58g | 104% |
| Saturated Fat 13.62g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 3619mg | 151% |
| Potassium 1357mg | 39% |
| Total Carbs 38.69g | 10% |
| Dietary Fiber 15.2g | 51% |
| Sugars 21.32g | 14% |
| Protein 16.49g | 26% |
