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- For the Eggplant:
- Eggplants - 6~8 baby ones or 1 small globe eggplant, cut crosswise into ¼" slices
- Ground Coriander - 1tsp
- Ground Turmeric - ½tsp
- Red Chili powder - ½~1tsp
- Oil - 1tsp
- Salt - to taste
- For the Yogurt Sauce (Hariyali Kadhi):
- Red Onion - 1 medium, chopped
- Ginger - ½" piece, grated
- Garlic - 2 cloves, minced
- Tomato - 1 medium, chopped
- Frozen spinach - 1cup, thawed, drained and squeezed dry (or use 3~4cups fresh spinach)
- Chickpea flour/ Besan - 2tbsp
- Yogurt - 1cup
- Salt - to taste
- For Tempering:
- Oil - 1tsp
- Red Chili powder - ¼tsp
- Garlic - 2 cloves, thinly sliced
View Full Recipe at Cook's Hideout
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1124g | |
| Calories 480 | |
| Calories from Fat 170 | 35% |
| Total Fat 19.35g | 24% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.23g | |
| Cholesterol 32mg | 11% |
| Sodium 263mg | 11% |
| Potassium 2313mg | 66% |
| Total Carbs 65.95g | 18% |
| Dietary Fiber 21.4g | 71% |
| Sugars 36.7g | 24% |
| Protein 21.29g | 34% |
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