Directions:
- Heat the ghee in a large skillet over medium heat.
- Add the chili powder, garam masala, coriander, onion, vegetable base (optional), and fennel seeds (optional).
- Saute until the onion is translucent.
- Add eggplant and saute for about 5 minutes.
- Add remaining ingredients and just enough water to cook the potatoes (water will almost cover all ingredients).
- Cook uncovered on medium heat for 20-30 minutes, stirring occasionally, until much of the water evaporates (and the potatoes are fairly tender).
- Salt to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.13 Kcal (453 kJ) | ||
| Calories from fat | 46.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Cholesterol | 12.63mg | 4% | |
| Sodium | 30.96mg | 1% | |
| Potassium | 292.33mg | 6% | |
| Total Carbs | 13.85g | 5% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 30.9 Kcal (129 kJ) | ||
| Calories from fat | 13.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 8% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 4% | |
| Sodium | 8.85mg | 1% | |
| Potassium | 83.55mg | 6% | |
| Total Carbs | 3.96g | 5% | |
| Sugars | 1.18g | 17% | |
| Dietary Fiber | 0.91g | 13% | |
| Protein | 0.6g | 4% | |
| Vitamin C | 1.3mg | 7% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 4% | |
| Calcium | 7.2mg | 3% | |
* 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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