eggplant curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 300.6
  • Total Fat: 17.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 7,143.0 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 10.8 g
  • Protein: 6.8 g

View full nutritional breakdown of eggplant curry calories by ingredient


Introduction

healthy vegetable curry goes good with rice or roti healthy vegetable curry goes good with rice or roti
Number of Servings: 1

Ingredients

    Olive Oil, 1 tbsp (remove)
    Yellow Mustard, 1 tsp or 1 packet (remove)
    *Cumin seed, 1 tbsp (remove)
    Onions, raw, 1 cup, chopped (remove)
    Turmeric, ground, 1 tsp (remove)
    Garlic, 1 tsp (remove)
    Red Ripe Tomatoes, 1 cup, chopped or sliced (remove)
    Chili powder, 1 tbsp (remove)
    Salt, 1 tbsp (remove)
    Eggplant, fresh, 1 cup, cubes (remove)

Directions

heat olive oil in a pan and add mustard seeds and cumin seeds when they start to splutter add onions , turmeric, garlic and fry till onions turn golden brown.Now add tomatoes ,chilly powder and salt and close the lid on the pan for 5 minutes.Now add chopped eggplant and little water and close the lid .In about 10 minutes turn off the stove. serve this delicious curry with rice or roti.

Serving Size: for 2 persons

Number of Servings: 1

Recipe submitted by SparkPeople user MARYPUDOTA.