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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 696.6 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 5.0 g

View full nutritional breakdown of Indian eggplant curry calories by ingredient
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Indian eggplant curry

Submitted by: UMMWALEED


Number of Servings: 2

Ingredients

    2 cups cubed Eggplant, fresh
    1 medium Tomatoe, chopped
    1 small Onions, chopped
    1/2 cup Pigeon Peas
    1 tbsp Olive Oil
    1 tsp ground coriander
    1/2 tsp ground cumin
    1/4 tsp chili powder
    1 tsp ginger & garlic paste
    1/4 tsp turmeric powder
    1/2 tsp salt
    1/4 tsp garam masala(optional)
    1 tblsp Chopped cilantro

Directions

Place oil and spices in a pot and heat on high. When it starts to sizzle add tomatoes and onions.
Cook till thickened then add peas, eggplant and 1/4 cup of water. cook covered till water has evaorated then add another cup of water and simmer covered on medium heat for about 15 min. When done turn off heat and stir in cilantro(coriander leaves). Serve over rice or with roti.
2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user SAWNKP.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I included every ingredient and wouldn't recommend making ANYTHING optional--especially the garam masala. This dish is anything but "flat"! My boyfriend hasn't had much Indian food but said, "If this is Indian, I LIKE indian food! Be sure to use 1/2 t. EACH of the garlic paste and ginger paste. - 11/21/10

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  • Very Good
    2 of 2 people found this review helpful
    I made this without the pigeon peas and it was delicious. - 10/21/09

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  • 2 of 2 people found this review helpful
    this is fabulous and easy to make. - 2/28/08

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  • O.K.
    1 of 2 people found this review helpful
    I realized as I was putting this together that I didn't have ground coriander so I'm not sure if that was the secret ingredient. It was ok, but not as good as I was hoping. I found the flavour a bit flat. sorry - 12/11/09

    Reply from UMMWALEED (9/30/13)
    ground corriander is a must in most indian foods. sorry it didn't turn out for u.


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  • we had an eggplant in the fridge so my daughter found this recipe and whipped it up in no time. We added zucchini and edamme beans, fresh garlic and ginger and made up the garam masala from a recipe found online. It was the perfect spicy. Will definitely make again. Thanks - 11/14/13

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  • 0 of 1 people found this review helpful
    I made my eggplant curry and added small cubes of potatoes instead of pigeon peas. Next time I will try with pigeon peas instead of potatoes for added nutritional value. - 11/23/10

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