Eggplant, Potato and Okra Sabji

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 239.0

Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 28.3 mg
Total Carbs: 43.8 g
Dietary Fiber: 10.0 g
Protein: 7.8 g

View full nutritional breakdown of Eggplant, Potato and Okra Sabji calories by ingredient

Introduction

Serve with rice or flatbreads.
If using fresh instaed of frozen okra, it needs to be dried before cutting. Frozen can be added as it is.
Adjust spices to suit personal tastes. Serve with rice or flatbreads.
If using fresh instaed of frozen okra, it needs to be dried before cutting. Frozen can be added as it is.
Adjust spices to suit personal tastes.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 3

Ingredients

Eggplant, fresh, 1 meduim size, cubed

Okra, frozen, 450 grams

Potato, 2 meduim sized, peeled and cubed

Oil, 1 tbsp (Ideally mustard oil)

Onions, 1 large finely chopped

Ginger Root, 1 tbsp paste

Garlic, 1" peeled and finely chopped

Tomatoes, 1 medium, chopped

Cumin seed, 2 tsp

Coriander powder, 2 tsp

garam masala, 1 tbsp

Turmeric, ground, 0.5 tsp

1/2 - 1 tsp hot chilli powder

Directions

Heat the oil and gently fry the onion, when softened, add the garlic.

Add the potatoes along with a little salt, cook for a few more minutes until potatoes start to cook.

Add the ginger, eggplant, okra and tomato, saute for a few more minutes, then add cumin, coriander and garam masala. Add the turmeric and chilli powder, mix it all together to coat with the spices.

Add a small amount of water, approx 1 cup or less (according to taste). Cover and cook on medium heat until veg is soft.

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.