Aubergine and Potato (Curry) Recipe

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Aubergine and Potato (Curry)
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Ingredients
21
Count
Nutrition
512
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Heat oil in deep frying pan or wok for about 1 minute, add diced potatoes, stir in until edges go transparent (about 2-3 minutes) and add aubergine cubes. Stir and cook until aubergine squares start to brown.
  2. Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used.
  3. Add salt, then about half the water (1 cup), to just cover the aubergine and potato cubes. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour).
  4. Cover and simmer for about 20 minutes until potatoes are tender, stirring occasoinally. Add more water as needed to keep mix just covered. Add and stir in curry powder or Garam Masala just before serving.
  5. Naan bread.
  6. No Indian meal is complete without this excellent side dish:.
  7. Make up yeast with hot-to-the-finger water, sugar and a tbs of the flour. Leave to froth up (5-10 mins), meanwhile, put most of the rest of the flour and salt in a bowl, make a well in the centre and add the oil. Rub in with fingertips, then add the yoghurt and stir inches Add the yeast mixture slowly and stir with a spoon handle until the dough makes a ball, then sprinkle on last of the flour to make a firm dough which does not stick to the fingers (you may need to add some more flour at this point to make this happen). The dough does not need to be kneaded, but should form into a well-shaped ball in the hands. Leave to rise for about half an hour in a warm place, then divide into 4 evenly-sized balls. Work each one into an oval of about 4x8 ins with the hand, or using a rolling pin then in turn slap onto a very hot griddle or bottom of a good frying pan. The bread will rise quickly and begin to bubble up. Turn over when it is starting to turn golden underneath, and cook the other side for another minute or so, trying not to burn the tops of the bubbles too much.
  8. Yoghurt Dressing.
  9. Add ingredients to the chilled yoghurt, stir inches Serve the Potato and Aubergine curry in a ring of rice, with 1-2 tsp of this dressing in the middle.
  10. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 511.65 Kcal (2142 kJ)
Calories from fat 265.31 Kcal
% Daily Value*
Total Fat 29.48g 45%
Cholesterol 8.46mg 3%
Sodium 2609.9mg 109%
Potassium 594.15mg 13%
Total Carbs 55.43g 18%
Sugars 7.66g 31%
Dietary Fiber 7.39g 30%
Protein 8.66g 17%
Vitamin C 13.2mg 22%
Vitamin A 0.8mg 27%
Iron 4.6mg 26%
Calcium 241mg 24%
Amount Per 100 g
Calories 143.06 Kcal (599 kJ)
Calories from fat 74.18 Kcal
% Daily Value*
Total Fat 8.24g 45%
Cholesterol 2.37mg 3%
Sodium 729.72mg 109%
Potassium 166.12mg 13%
Total Carbs 15.5g 18%
Sugars 2.14g 31%
Dietary Fiber 2.07g 30%
Protein 2.42g 17%
Vitamin C 3.7mg 22%
Vitamin A 0.2mg 27%
Iron 1.3mg 26%
Calcium 67.4mg 24%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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