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Baingan Bharta (Curried Eggplant (Aubergine))

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0297
Energy (kCal)337.9301
Carbohydrates (g)21.9333
Total fats (g)28.6656
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender. | 3. Remove from heat; cool, peel, and chop. | 4. Heat oil in a medium saucepan over medium heat. | 5. Mix in the cumin seeds and onion. | 6. Cook and stir until onion is tender. | 7. Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute. | 8. Stir in the yogurt. | 9. Mix in eggplant and jalapenjo, and season with salt. | 10. Cover and cook 10 minutes on high heat. | 11. Remove the cover, reduce heat to low, and cook for about 5 more minutes. | 12. Garnish with 1/4 bunch of chopped cilantro if desired and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    ginger paste 1/2 tablespoon - - - -
    garlic paste 1/2 tablespoon - - - -
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    tomato 1 diced 40.2099 8.6898 1.9658 0.4468
    plain nonfat yogurt 1/2 cup - - - -
    jalapeno pepper 1 chopped 1.6312 0.3656 0.0512 0.0208
    salt 1 teaspoon - - - -

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



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