Directions:
- Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.41 Kcal (709 kJ) | ||
| Calories from fat | 85.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 15% | |
|---|---|---|---|
| Sodium | 10.71mg | 0% | |
| Potassium | 736.79mg | 16% | |
| Total Carbs | 20.05g | 7% | |
| Sugars | 11.8g | 47% | |
| Dietary Fiber | 8.33g | 33% | |
| Protein | 3.54g | 7% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 29.8mg | 165% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.58 Kcal (216 kJ) | ||
| Calories from fat | 25.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 15% | |
|---|---|---|---|
| Sodium | 3.26mg | 0% | |
| Potassium | 224.32mg | 16% | |
| Total Carbs | 6.11g | 7% | |
| Sugars | 3.59g | 47% | |
| Dietary Fiber | 2.54g | 33% | |
| Protein | 1.08g | 7% | |
| Vitamin C | 6.6mg | 36% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 9.1mg | 165% | |
| Calcium | 15.2mg | 5% | |
* 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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