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Ингредиенты
- When the oil is hot toss in:
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- Stir fry them until the mustard seeds start to pop.
- Add in:
- 2 onions thinly sliced
- The eggplant slices
- Stir them around until the onions start to brown and the eggplants cook through.
- Add in:
- 1/4 tsp of Kashmiri chili or 1/8 tsp of cayenne mixed with 1/8 tsp of paprika
- 1/2 tsp of coriander
- 1/4 tsp of turmeric
- 1/4 tsp of cinnamon
- 1/4 tsp of cardamom
- A 1 inch piece of fresh julienne ginger
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 574g | |
| Calories 188 | |
| Calories from Fat 16 | 9% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1206mg | 34% |
| Total Carbs 42.4g | 11% |
| Dietary Fiber 17.3g | 58% |
| Sugars 17.28g | 12% |
| Protein 6.76g | 11% |
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