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Correo Electrónico
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Ingredientes
- 1 large American eggplant (or 4 long Chinese eggplants), cubed or sliced in long strips
- 1/4 cup oil
- 1 cup onion, sliced in half moons
- 1 teaspoon cumin seeds
- 1/4 teaspoons methi/fenugreek seeds
- 3 hot green chilli pepper, slit
- 1 small tomato, grated (about 1/4 – 1/2 cup)
- 1 inch piece of ginger, julienned
- 1/4 cup chilli garlic paste (or adjust to taste: the more you use the stronger the flavor of garlic and vice versa)
- 2 tablespoon coriander powder (grind coriander seeds fresh at home)
- 1 teaspoon turmeric
- salt to taste + more salt to add to the water when soaking eggplants
View Full Recipe at ECurry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 753g | |
| Calories 717 | |
| Calories from Fat 515 | 72% |
| Total Fat 58.43g | 73% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 1807mg | 52% |
| Total Carbs 51.74g | 14% |
| Dietary Fiber 22.1g | 74% |
| Sugars 21.39g | 14% |
| Protein 9.5g | 15% |
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