Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice eggplant lenghthwise about 3/4 inch thick. Sprinkle slices with salt and set aside. | 2. Finely mince garlic and ginger, sprinkle with little salt, mince some more until nearly mashed. | 3. Slice onions thinly. | 4. Seed and finely chop red and green chili peppers. | 5. In a deep skillet, heat ghee and fry sliced onions until soft and lightly browned. | 6. Meanwhile, pat eggplant slices dry and cube them. | 7. Add red and green chili peppers, minced garlic and ginger, curry leaves, mustard seeds, cumin seeds and ground coriander to the onions, fry, stirring, until fragrant, then add tomato paste and tamarind puree, stir and add eggplant cubes. | 8. Fry one more minute, then add coconut milk, bring to a gentle boil, cover and let simmer for about 20 minutes or until eggplant is soft. | 9. Serve with rice, roti, dal or meat curry! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
onion	2			56.0	13.075999999999999	1.54	0.14
garlic clove	2			-	-	-	-
ginger	1	inch		-	-	-	-
red chili pepper	1			1.25	0.2753	0.0584	0.0138
green chili pepper	1			89.955	21.2744	4.4978	0.4498
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
brown mustard seed	1	teaspoon		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
curry leaf	4			-	-	-	-
ghee	1	tablespoon		-	-	-	-
tamarind puree	1	teaspoon		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
coconut milk	1	cup		552.0	13.296	5.496	57.216
salt				-	-	-	-

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