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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown. | 2. Remove from pan to stop the cooking and cool. | 3. Put this coconut mixture in a food processor and process until it’s grainy, reserve in a dish. | 4. Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture. | 5. In a food processor, process the peanuts until they are coarsely ground. | 6. Wash and stem the eggplants. | 7. Cut each eggplant 2/3 into the wide end up to the stem – making an “X” – leave the stem end intact. | 8. Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft. | 9. In a separate pan, heat the 2 tablespoons of oil to medium hot. | 10. Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil. | 11. In a matter of seconds they will begin to pop – add the onions and stir. | 12. When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt. | 13. Stir the spices into the onion then add the tomatoes. | 14. Stir in the tomatoes then add the coconut mixture along with the peanuts. | 15. Add the eggplants and 1 cup of the water. | 16. Stir and cook over low heat, covered for about 20 minutes. | 17. Add water a little at a time to maintain a nice smooth consistency. | 18. Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander – stir. | 19. Check to see that it is salted to your taste. | 20. Put in a serving dish and garnish with the remaining chopped coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut powder	1/2	cup		-	-	-	-
white poppy seed	3	tablespoons		-	-	-	-
sesame seed	3	tablespoons		256.5	11.7855	8.0145	21.6
cumin seed	2	tablespoons		7.875	0.929	0.374	0.4677
channa dal	4	tablespoons	roasted	-	-	-	-
peanut	1/2	cup	roasted	413.91	11.7749	18.834	35.9452
eggplant	12			-	-	-	-
oil	1/4	cup		224.25599999999997	0.0	0.0717	25.4669
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
onion	1	cup	chopped	64.0	14.944	1.76	0.16
ginger garlic paste	2	tablespoons		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
kosher salt	2	teaspoons		-	-	-	-
tomato	2	cups	peeled seeded chopped	82.8	18.36	4.32	0.72
water	1 1/2	cups		0.0	0.0	0.0	0.0
garam masala	2	teaspoons		-	-	-	-
coriander	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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