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Ингредиенты
- 2 Japanese eggplants (aka lumbae baingan or long eggplant)
- 2 Tbs vegetable oil (I use coconut oil)
- 1 tsp cumin seed
- 1/4 tsp crushed fenugreek seeds
- 1/2 tsp black mustard seeds
- 1 large shallot finely chopped
- 2 serrano chilies finely chopped
- 1 Tbs chopped curry leaves (optional if you don't have any)
- 1 Tbs ground coriander
- 1 tsp chopped mint
- 1/4 tsp turmeric
- salt to taste
- 1/2 cup finely chopped cilantro
- 1/2 tsp mango powder aka Amchur powder (lemon juice is a substitute)
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 806g | |
| Calories 481 | |
| Calories from Fat 277 | 58% |
| Total Fat 31.52g | 39% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 2014mg | 58% |
| Total Carbs 52.42g | 14% |
| Dietary Fiber 30.9g | 103% |
| Sugars 18.47g | 12% |
| Protein 10.33g | 17% |
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