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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.4
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 72.4 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 8.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Eggplant, Sweet potato and spinach tamil style calories by ingredient
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Eggplant, Sweet potato and spinach tamil style

Submitted by: AQUAJANE

Introduction

Adapted for American sizes/availability from a recipe attributed to Narasihman from Bangalore by an Australian blogger known to Twitter as Ganga108. It's a recipe from the south Indian state of Tamil Nadu, whose capital city was formerly known as Madras and now again known as Chennai. This very tasty and fairly dry curry is great over brown rice with a salad, dal or another bean dish, and fresh yogurt and chutneys/pickles. Adapted for American sizes/availability from a recipe attributed to Narasihman from Bangalore by an Australian blogger known to Twitter as Ganga108. It's a recipe from the south Indian state of Tamil Nadu, whose capital city was formerly known as Madras and now again known as Chennai. This very tasty and fairly dry curry is great over brown rice with a salad, dal or another bean dish, and fresh yogurt and chutneys/pickles.
Number of Servings: 4

Ingredients

    2 c. cubed sweet potato (2 small or 1 large)
    3 c. cubed eggplant (1 large)
    1 bunch or package spinach (10 oz prefer fresh but frozen will do)
    1 T sunflower or canola oil
    1 T mustard seed
    2 cloves garlic, minced
    1 T cumin seed
    1 T curry powder
    1/4 t tumeric
    black pepper and salt to taste
    2 T cilantro (fresh coriander) leaves, optional

Directions

Heat oil and add mustard seeds til they pop, then add garlic and cumin seeds. When garlic turns golden, add cubed sweet potato and stirfry about 5 minutes. Then add eggplant, curry powder, tumeric, black pepper and salt (and 1/2 c. water if desired). Cover and let ingredients cook several minutes until eggplant starts getting soft. Add spinach (if fresh--if using frozen, add at same time as eggplant) and cook for about another 3 minutes, until all ingredients are cooked through. Take off heat, add cilantro if desired, and let all flavors meld for at least 10 minutes before serving. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user AQUAJANE.






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Member Ratings For This Recipe

  • I was out of cumin seed, but it still tastes great and comes together easily. I added red pepper flakes to my husband's serving and he was in heaven. The fresh spinach doesn't need much time to cook at all. - 11/6/09

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