Directions:
- Prick a few holes and place on hot grill.
- Keep turning until charred and soft inside.
- Collect the pulp.
- Discard the skin.
- Chop roughly.
- Heat Ghee or oil, add cumin seeds.
- Add onions and fry till golden.
- Add ginger and garlic.
- Cook for 3 minutes.
- Add the tomatoes, chillies, red chili powder, garam masala and salt.
- Continue cooking 10 minutes on low flame until tomatoes are soft.
- Add the eggplant pulp.
- Stir and cook for 5 minutes.
- Toss in peas and garnish with coriander leaves.
- Serve with roti, naan, phulka, chapathi or paratha a flat bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.88 Kcal (699 kJ) | ||
| Calories from fat | 67.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 11% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 10.83mg | 0% | |
| Potassium | 796.42mg | 17% | |
| Total Carbs | 23.37g | 8% | |
| Sugars | 13.72g | 55% | |
| Dietary Fiber | 9.9g | 40% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 65.5mg | 109% | |
| Iron | 0.8mg | 5% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.25 Kcal (198 kJ) | ||
| Calories from fat | 18.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 11% | |
|---|---|---|---|
| Cholesterol | 5.36mg | 6% | |
| Sodium | 3.07mg | 0% | |
| Potassium | 225.5mg | 17% | |
| Total Carbs | 6.62g | 8% | |
| Sugars | 3.88g | 55% | |
| Dietary Fiber | 2.8g | 40% | |
| Protein | 1.21g | 9% | |
| Vitamin C | 18.5mg | 109% | |
| Iron | 0.2mg | 5% | |
| Calcium | 12.9mg | 5% | |
* 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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