Spicy Eggplant Curry
|Kalonji||1⁄2 Teaspoon (Onion Seeds)|
|Fennel seeds||1 Teaspoon (Saunf)|
|Cumin seeds||1⁄2 Teaspoon (Jeera)|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
|Ginger||1 Teaspoon, roughly crushed|
|Garlic||1 Teaspoon, grated|
|Canned tomatoes||16 Ounce|
|Chili powder||1⁄2 Teaspoon (Or To Taste)|
|Eggplant||4 , diced (Long Chinese Style)|
1 In a wok, heat oil.
2 Put in all the seeds- onion, fennel, cumin and mustard.
3 Once the mustard seeds sputter and the Jeera seeds get a golden color, add haldi, ginger and garlic, sauté for a minute.
4 Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.
5 Add in diced eggplant and mix well.
6 Cook covered on medium heat till the eggplant is done. Be careful not to overcook.
7 Season with salt and chili powder, mix well.
8 Serve hot with your choice of bread.
The secret to this recipe lies in the tomatoes mixture cooking well, so have patience and enjoy the process.
Calories 86 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 0.16 mg0.05%
Sodium 131.6 mg5.5%
Total Carbohydrates 16 g5.2%
Dietary Fiber 7.6 g30.2%
Sugars 4.3 g
Protein 3 g6.1%
Vitamin A 10.8% Vitamin C 16.2%
Calcium 5% Iron 9.4%
*Based on a 2000 Calorie diet