Directions:
- Cut eggplant in cubes
- In a non stick pan
- Add oil and heat
- Add mustard seeds and allow it to pop
- Add( cut eggplant into pan
- Add salt
- Add mustard powder
- Cover with lid and cook on low flame
- Leave for 5 min
- After 5 min stir the eggplant making sure the eggplant is not broken.(i.e. fold eggplant)
- Add the eggplant curry powder to make sure it coats all the eggplant.
- Continue to stir without breaking eggplant
- Cook for 3-4 min. add non stick spray if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.4 Kcal (1036 kJ) | ||
| Calories from fat | 130.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 22% | |
|---|---|---|---|
| Sodium | 14004.89mg | 584% | |
| Potassium | 1071.64mg | 23% | |
| Total Carbs | 28.23g | 9% | |
| Sugars | 18.5g | 74% | |
| Dietary Fiber | 14.09g | 56% | |
| Protein | 5.25g | 11% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.3mg | 1% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 48.19 Kcal (202 kJ) | ||
| Calories from fat | 25.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 22% | |
|---|---|---|---|
| Sodium | 2728.12mg | 584% | |
| Potassium | 208.75mg | 23% | |
| Total Carbs | 5.5g | 9% | |
| Sugars | 3.6g | 74% | |
| Dietary Fiber | 2.75g | 56% | |
| Protein | 1.02g | 11% | |
| Vitamin C | 1.8mg | 16% | |
| Calcium | 11.2mg | 6% | |
* 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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