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Add a photoeggplant and cherry tomatoes in a thick spicy tangy sauce/gravy.
Ingredientes
- 1 large (about 200g) eggplant - cut in two and then into 1/2 inch length
- 10 cherry tomatoes - cut into two
- 4 dried red chillies - snip into 3 to 4 pieces
- 1 tsp plain chilli powder
- 1 (about 80) onion - sliced thinly
- 1/2 inch ginger - sliced into thin long stripes
- 1 tsp fenugreek/halba seeds
- 1 tsp mustard seeds
- 1 tbsp lemon/lime juice
- 2 stalks coriander leaves - sliced thinly
- 3 tbsp oil
- salt to taste
Direcciones
- When oil is heated, add in chilies, chilly powder, onion, ginger, fenugreek and mustard seeds.
- Stir and as the seeds starts to splatter, add eggplant and cherry tomatoes.
- Stir again to mix all ingredients together.
- Pour about 1/2 cup of water.
- Let it cook until eggplant is cooked.
- Add lemon juice, coriander leaves and salt.
- Give a good stir before removing from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 96 | 77% |
| Total Fat 10.9g | 14% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 364mg | 10% |
| Total Carbs 6.97g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.86g | 3% |
| Protein 1.77g | 3% |
