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Ингредиенты
- 3/4 lb eggplant
- 1/2 lb potatoes
- 1/3 c. onion sliced
- 1/2 tsp cumin seed
- 1/2 tsp coriander seed roasted and crushed
- 1 tsp ginger root grated
- 4 x cloves garlic finely minced
- 1/2 tsp chili pwdr
- 1/4 tsp turmeric
- 1 Tbsp. nonfat yogurt
- 1/2 tsp sugar
- 1 whl green chile up to 2,minced
- 1/3 c. tomato minced
- 1 Tbsp. lemon juice
- 2 Tbsp. cilantro minced
Инструкции
- Wash the eggplant. Cut it into quarters lengthwise, then, holding the piecestogether, cut them across into 1/2 inch chunks. Scrub the potatoes thoroughly and do not peel them. Cut into quarters and cut quarters twice so you get 12bite size pcs from each tater. Very slowly dryfry onion till it turns light brown (slowly carmelizing the onions)Add in cumin and coriander seeds, stirfor a minute, then add in ginger, half garlic, chili pwdr, tumeric and cook over very high heat, adding a couple of Tbsp. of water as necessary to keep the spice paste from sticking. Spices should deepen in color, this shouldn't take more than two min. Add in eggplant, yogurt, sugar, and greenchilis. Mix all togetherand cook 2-3 min. Add in 2/3 c. of water, lower heat and and simmer 15 min, with lid firmly on. Add in taters, peppers, and tomatoes. Make sure lid is very tight, simmer another 10 min, checking occassionally so it is not burning or possibly sticking.. If too dry, add in a bit morewater. Lastly, add in cilantro, garlic, and lemon juice, cook 1 more minute, gently stir to mix, then turn off heat.
- NOTES : Eggplant with potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 575g | |
| Calories 270 | |
| Calories from Fat 13 | 5% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 1693mg | 48% |
| Total Carbs 60.88g | 16% |
| Dietary Fiber 15.7g | 52% |
| Sugars 14.38g | 10% |
| Protein 9.17g | 15% |
