mushroom and eggplant curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 eggplants cut into cubes1 pkt of baby portobello mushroomscurry powder-1 tbspsalt to taste,chilli powder-if neededcornstarch powderwater
prepare the vegtables and wash well.In a large saucepan-add 1 tbsp-olive oil and pop mustard seeds and curry leaves-if traditional.Add ajwain to the curry leaves for an added flavor.Otherwise-add the vegetables and water-cook well and then in the last 5 mins-add cornstarch to the sauce and stirr well to take out clumps.Enjoy with basmati rice or chappatti.
Number of Servings: 10
Recipe submitted by SparkPeople user RANJINI4.
Number of Servings: 10
Recipe submitted by SparkPeople user RANJINI4.
Nutritional Info Amount Per Serving
- Calories: 98.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 705.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.7 g
- Protein: 2.1 g
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