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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Fill a large bowl with cold water. Cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. Pour the oil and mustard seeds into a pot, and place over medium heat. Cook until the seeds begin to pop, being careful not to burn. Stir in the onion, and cook until tender. Sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor. | 2. Drain the eggplant, add it to the pot, and fry it for a few minutes. Pour in the potatoes, and soy sauce, then add enough water to cover. Turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
potato	2		cut	-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
black mustard seed	3	teaspoons		-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ginger root	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
garam masala	2	teaspoons		-	-	-	-
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634

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