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Ingredientes
- 2 Japanese eggplants
- 2 Tbs of coconut oil
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 1/4 tsp fenugreek seeds lightly crushed
- 1 large shallot finely chopped
- 2 fresh serrano chilies chopped
- 5 curry leaves
- 1 Tbs coriander
- 1 tsp fresh chopped mint
- 1/4 tsp of turmeric
- 1/2 tsp of salt
- 1/2 cup finely chopped fresh cilantro
- 1/2 tsp amchur powder (dried ground mango)
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 801g | |
| Calories 454 | |
| Calories from Fat 263 | 58% |
| Total Fat 30.65g | 38% |
| Saturated Fat 23.9g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1188mg | 50% |
| Potassium 1915mg | 55% |
| Total Carbs 48.55g | 13% |
| Dietary Fiber 28.8g | 96% |
| Sugars 18.13g | 12% |
| Protein 9.53g | 15% |
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