Aubergine With Tomato And Onion
|Corn oil||2 Tablespoon|
|Mustard seeds||1 Pinch (Large Pinch)|
|Tomato puree||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Garlic paste||1 Teaspoon|
|Ginger paste||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Firm tomatoes||2 , deseeded and diced|
|Green chili||1 , chopped|
1. Wash the aubergine, cut it into very small pieces and place these in a bowl. Chop the onions very finely.
2. Heat the oil in a medium-sized saucepan over a moderate heat and add the mustard seeds, curry leaves and the onion. Lower the heat and add the tomato puree, followed by the ground coriander, garlic, ginger, lemon juice and salt to taste, stirring continuously. Cook, stirring, for 3-5 minutes.
3. Next add the aubergine and continue to stir-fry for a further 2 minutes. Stir in 150 ml / 1/4 pint of water, cover and cook over a low heat for 5-7 minutes, stirring occasionally.
4. Next add the fresh coriander and the tomatoes, followed by the green chilli. Stir gently for a minute.
Serving size: Complete recipe
Calories 599 Calories from Fat 304
% Daily Value*
Total Fat 35 g53.3%
Saturated Fat 2.9 g14.6%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 460.3 mg19.2%
Total Carbohydrates 75 g25%
Dietary Fiber 30.5 g121.9%
Sugars 30.6 g
Protein 13 g25.3%
Vitamin A 67.8% Vitamin C 169.3%
Calcium 25.4% Iron 30.6%
*Based on a 2000 Calorie diet