Eggplant Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Eggplant, fresh, 1 medium eggplant, unpeeled Onions, raw, 2 small Garlic, 2 clove, minced Ginger Root, 1 tsp, minced *Hot Chili Peppers, 1/4 tsp *Coriander seed, 1 tbsp *Cumin seed, 1 tsp Mustard seed, 1 tsp Curry Leaves, 4 Ghee , 1 Tbsp *Lemon Juice, 1 Tbsp Tomato Paste, 1 tsp Coconut Milk , 1 cup Salt to taste
Slice eggplant, salt and set aside. Chop onions and peppers. Heat ghee in a saucepan. Saute onions until soft. Pat eggplant dry ,cube and set aside. Add chilis, garlic, ginger, curry leaves, mustard seed, cumin seeds,and coriander to onions. stir and cook until fragrant. Add tomato paste and lemon. Stir to mix. Add eggplant and fry 1 minute. Add coconut milk,bring to boil and simmer 20 minutes. Serve with rice or roti.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KACAR51.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KACAR51.
Nutritional Info Amount Per Serving
- Calories: 122.1
- Total Fat: 5.7 g
- Cholesterol: 7.5 mg
- Sodium: 628.5 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 5.2 g
- Protein: 2.9 g
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