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Indian Styled Ratatouille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.644
Energy (kCal)230.955
Carbohydrates (g)51.9661
Total fats (g)2.227
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in thick-based pot. Add ingredient 2 - 8 and fry for 30 seconds. | 2. Add eggplant and a few tablespoons of water. Cover pot and cook on medium-high heat for 10 minutes, stirring occasionally. Add more water if sticking. | 3. Add tomatoes and lower heat. Cook till tomatoes have collapsed, eggplant should be softening. | 4. Add salt, sugar, thyme and chopped pepper. Simmer for 1 or 2 minutes. | 5. Delicious with toasted seed bread or serve as an accompaniment to a lentil dish (daal or beans curry). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ghee 1 tablespoon - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    methi seed 1/4 teaspoon - - - -
    turmeric powder 1/2 teaspoon - - - -
    green chili 1 chopped 60.0 14.19 3.0 0.3
    red chili 1 1.25 0.2753 0.0584 0.0138
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    thyme - - - -
    salt - - - -
    tomato 2 ripe seeded peeled chopped 83.72 18.564 4.368 0.728
    eggplant 1 cut - - - -
    pepper 1 chopped sweet 32.8 7.6096 1.4104 0.2788
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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