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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 653.1 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 4.9 g

View full nutritional breakdown of Eggplant, Potato and Pigeon peas calories by ingredient
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Eggplant, Potato and Pigeon peas

Submitted by: ANUPAM6492

Introduction

This recipe is basic indian vegetable we make you can make variation in it by replacing vegetables in it. This recipe is basic indian vegetable we make you can make variation in it by replacing vegetables in it.
Number of Servings: 4

Ingredients

    *Cumin seed, 1 tbsp (remove)
    *Coriander seed, 1 tbsp (remove)
    Turmeric, ground, 0.5 tbsp (remove)
    Salt, 1 tsp (remove)
    Water, tap, 5 fl oz (remove)
    Eggplant, fresh, 2 cup, cubes (remove)
    *Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) (remove)
    Ginger, ground, 0.75 tsp (remove)
    Ginger, ground, 0.5 tsp (remove)
    *Canola Oil, 2 tbsp (remove)
    Chili powder, 1 tsp (remove)
    Pigeon Peas, 0.5 cup (remove)
    Red Ripe Tomatoes, 1 tomato Cubes(remove)
    Cilantro, raw, 0.5 tbsp (remove)

Directions

First take 0.5 tbsp Cumin and Coriander seed, Ginger, Garlic,Turmeric,salt,chili powder and some water and grind all of them togather and make smooth paste.
Heat oil in a souce pan when it is hot enought add cumin seeds. When seeds start to splatter add Potato to it.
When Potato is cooked a little add eggplant, pigeon peas water and our paste of all the spices let all the vegetale cook and then add tomato cubes and cover let it cook for 5 minutes and then take out of stove and add cilantro on top.

Number of Servings: 4

Recipe submitted by SparkPeople user ANUPAM6492.






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