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Receta The Kerala Dinner, Part 3. Pickled Eggplant The Make Ahead, Take Away Treat!
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Ingredientes
- In a food processor puree either 1/3 of a can of chopped tomatoes or 2 medium sized tomatoes
- 1 tsp of fennel seed
- 1/2 tsp of kalonji (also known as black onion/nigella seed)
- When the seeds start to pop, toss in the tomato paste mixture along with:
- 1 Tbs ground coriander
- 1/4 tsp ground turmeric
- 1/2 tsp cayenne
- 1 tsp salt
- The rest of the chopped tomatoes (about 3 or 4 more depending on size if you are using fresh)
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 14g | |
| Calories 27 | |
| Calories from Fat 12 | 44% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2329mg | 97% |
| Potassium 130mg | 4% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.11g | 0% |
| Protein 1.09g | 2% |
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