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 sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.73 Kcal (845 kJ) | ||
| Calories from fat | 133.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.87g | 23% | |
|---|---|---|---|
| Sodium | 896.44mg | 37% | |
| Potassium | 537.08mg | 11% | |
| Total Carbs | 18.77g | 6% | |
| Sugars | 11.45g | 46% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 71mg | 118% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 16.1mg | 90% | |
| Calcium | 369mg | 37% | |
| Amount Per 100 g | |||
| Calories | 70.47 Kcal (295 kJ) | ||
| Calories from fat | 46.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 23% | |
|---|---|---|---|
| Sodium | 313.14mg | 37% | |
| Potassium | 187.61mg | 11% | |
| Total Carbs | 6.56g | 6% | |
| Sugars | 4g | 46% | |
| Dietary Fiber | 1.6g | 18% | |
| Protein | 1.26g | 7% | |
| Vitamin C | 24.8mg | 118% | |
| Vitamin A | 0.6mg | 53% | |
| Iron | 5.6mg | 90% | |
| Calcium | 128.9mg | 37% | |
* 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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