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Add a photo“Eggplant is the king of all vegetables, that’s why it has a crown on its head.”
Ingredientes
- 2 cups fully peeled sweet potato cut into 1″ pieces
- 4 cups roughly peeled eggplant cut into 1″ pieces
- 1/2 tomato cut into 1″ pieces
- 1 tsp fresh ginger
- 1 tsp fresh garlic
- 1 tsp dry coriander powder
- 1 tsp sugar (optional)
- 1/4 tsp turmeric (fresh or powder)
- 1/2 tsp mustard seeds
- pinch hing/asafoetida
- 2 oz water
- salt
- oil
- red chili powder (optional)
- cilantro for garnishment
Direcciones
- Prep the eggplant by peeling half of the outer layer and cutting into 1″ cubes.
- Prep the sweet potato by fully peeling the outer layer and cutting into 1″ cubes (you can do larger or smaller based on personal preference).
- Heat oil in a traditional pressure cooker.
- Add mustard seeds to the hot oil and let them pop. Once they are done, add a pinch of hing (about 1/2 teaspoon).
- Immediately add sweet potato, eggplant, water, and tomatoes.
- Add the remaining ingredients and then mix the contents.
- Close the lid and allow two whistles to blow. Remove from the heat and allow the pressure cooker to cool completely before opening.
- Open the lid, garnish with cilantro, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 2 servings | |
| Calories 135 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 699mg | 20% |
| Total Carbs 31.06g | 8% |
| Dietary Fiber 8.2g | 27% |
| Sugars 9.69g | 6% |
| Protein 3.42g | 5% |
