mushroom and eggplant curry

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.