Eggplant, Potato and Pigeon peas
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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