Directions:
- *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.
- Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil).
- Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps.
- Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan.
- Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water.
- Add tomato and cook two or three more minutes.
- Garnish with chopped cilantro if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.53 Kcal (438 kJ) | ||
| Calories from fat | 47.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Sodium | 300.12mg | 13% | |
| Potassium | 364.35mg | 8% | |
| Total Carbs | 12.89g | 4% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 132.85 Kcal (556 kJ) | ||
| Calories from fat | 59.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 8% | |
|---|---|---|---|
| Sodium | 381.44mg | 13% | |
| Potassium | 463.07mg | 8% | |
| Total Carbs | 16.38g | 4% | |
| Sugars | 1.34g | 4% | |
| Dietary Fiber | 1.78g | 6% | |
| Protein | 2.51g | 4% | |
| Vitamin C | 9.2mg | 12% | |
| Iron | 1.1mg | 5% | |
| Calcium | 20.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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