Directions:
- Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
- Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
- Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
- Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
- Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.87 Kcal (933 kJ) | ||
| Calories from fat | 104.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 18% | |
|---|---|---|---|
| Cholesterol | 1.49mg | 0% | |
| Sodium | 1328.27mg | 55% | |
| Potassium | 975.29mg | 21% | |
| Total Carbs | 27.3g | 9% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 10.24g | 41% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 152.2mg | 254% | |
| Iron | 1.9mg | 11% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 55.14 Kcal (231 kJ) | ||
| Calories from fat | 25.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 18% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 328.62mg | 55% | |
| Potassium | 241.29mg | 21% | |
| Total Carbs | 6.75g | 9% | |
| Sugars | 3.86g | 62% | |
| Dietary Fiber | 2.53g | 41% | |
| Protein | 1.3g | 10% | |
| Vitamin C | 37.6mg | 254% | |
| Iron | 0.5mg | 11% | |
| Calcium | 19.8mg | 8% | |
* 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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