mushroom and eggplant curry

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of mushroom and eggplant curry calories by ingredient
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Submitted by: RANJINI4

Number of Servings: 10


    3 eggplants cut into cubes
    1 pkt of baby portobello mushrooms
    curry powder-1 tbsp
    salt to taste,
    chilli powder-if needed
    cornstarch powder


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.


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