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Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi) Recipe

Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi) Recipe

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Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi)

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Ingredients

Count

Nutrition

462

Calories

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Ingredients:

Serving

1 tsp canola oil
1 cup chopped red onion
1 cup chopped tomato
1 tsp grated peeled fresh ginger
2 garlic cloves, minced
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup water
1/4 cup chickpea ( garbanzo bean) flour
1/4 cup water
2 cups plain whole milk yogurt, divided
3/4 tsp salt
eggplant
1 (3/4-lb) eggplant , cut crosswise into 16 slices
1 tsp canola oil
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground red pepper
remaining ingredients
2 tsp canola oil
1/4 tsp ground red pepper
2 garlic cloves, thinly sliced
2 cups hot cooked basmati rice

Directions:

To prepare sauce, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add tomato, ginger, and minced garlic; sauté 5 minutes or until tender. Add spinach, and sauté 3 minutes. Add 1 cup water; cook 5 minutes or until liquid evaporates. Remove from heat; cool. Spoon spinach mixture into a food processor; process until smooth. Lightly spoon flour into a measuring cup; level with a knife. Place flour into a small bowl; whisk in 1/4 cup water, 1/4 cup yogurt, and salt. Place spinach mixture in a medium saucepan; stir in flour mixture and remaining yogurt. Cook over medium heat 15 minutes or until the mixture begins to thicken, stirring frequently. Cover and remove from heat.
Preheat broiler.
To prepare eggplant, place eggplant slices in a single layer on a baking sheet. Combine 1 teaspoon of oil, coriander, turmeric, and 1/4 teaspoon pepper. Using the back of a spoon, spread a small amount of mixture over 1 side of each eggplant slice. Broil 10 minutes or until lightly browned.
Heat 2 teaspoons oil in a small skillet over medium heat. Add 1/4 teaspoon pepper and sliced garlic; sauté 1 minute or just until garlic is lightly browned. Remove from heat. Pour warm spinach sauce in a shallow serving dish; top with eggplant. Drizzle with garlic mixture. Serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	462.23 Kcal (1935 kJ)
Calories from fat	56 Kcal
		% Daily Value*
Total Fat	6.22g	10%
Cholesterol	1.18mg	0%
Sodium	613.11mg	26%
Potassium	965.59mg	21%
Total Carbs	92.85g	31%
Sugars	26g	104%
Dietary Fiber	8.01g	32%
Protein	12.05g	24%
Vitamin C	13.7mg	23%
Vitamin A	0.1mg	2%
Iron	48mg	266%
Calcium	154.4mg	15%

Amount Per 100 g
Calories	86.93 Kcal (364 kJ)
Calories from fat	10.53 Kcal
		% Daily Value*
Total Fat	1.17g	10%
Cholesterol	0.22mg	0%
Sodium	115.3mg	26%
Potassium	181.59mg	21%
Total Carbs	17.46g	31%
Sugars	4.89g	104%
Dietary Fiber	1.51g	32%
Protein	2.27g	24%
Vitamin C	2.6mg	23%
Iron	9mg	266%
Calcium	29mg	15%

* 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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