Ingredients:
- 15 fresh curry leaves (available at most indian grocers, they should be green, not brownish green)
Directions:
- In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
- Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
- The curry leaves will cook and become shriveled.
- Immediately add garlic and onions.
- Sauté until onions are golden brown.
- Add the tomatoes and the powdered spices.
- Continue to saute until the oil separates from the tomato “masala”.
- Add the coconut milk.
- Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
- Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
- Turn heat off, stir in cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.84 Kcal (1042 kJ) | ||
| Calories from fat | 131.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 23% | |
|---|---|---|---|
| Sodium | 638.52mg | 27% | |
| Potassium | 1095.8mg | 23% | |
| Total Carbs | 26.72g | 9% | |
| Sugars | 14.83g | 59% | |
| Dietary Fiber | 9.26g | 37% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 148.8mg | 248% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 26mg | 145% | |
| Calcium | 131.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 50.53 Kcal (212 kJ) | ||
| Calories from fat | 26.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 23% | |
|---|---|---|---|
| Sodium | 129.67mg | 27% | |
| Potassium | 222.53mg | 23% | |
| Total Carbs | 5.43g | 9% | |
| Sugars | 3.01g | 59% | |
| Dietary Fiber | 1.88g | 37% | |
| Protein | 1.22g | 12% | |
| Vitamin C | 30.2mg | 248% | |
| Vitamin A | 0.3mg | 53% | |
| Iron | 5.3mg | 145% | |
| Calcium | 26.7mg | 13% | |
* 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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