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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds. | 2. Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop. | 3. The curry leaves will cook and become shriveled. | 4. Immediately add garlic and onions. | 5. Sauté until onions are golden brown. | 6. Add the tomatoes and the powdered spices. | 7. Continue to sauté until the oil separates from the tomato “masala”. | 8. Add the coconut milk. | 9. Bring to a light boil, add eggplant, cover and simmer for 5 minutes. | 10. Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/4	cup		481.78	0.0	0.0	54.5
curry leaf	15			-	-	-	-
black mustard seed	1/2	tablespoon		-	-	-	-
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
tomato	1	cup	ripe diced	41.4	9.18	2.16	0.36
cumin	1/2	tablespoon	ground	11.25	1.3272	0.5343	0.6681
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt	1/2	tablespoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
coconut milk	6	ounces		391.223	9.4234	3.8952	40.5511
eggplant	1/2		cut	-	-	-	-
cauliflower	1/2		cut	13.375	2.659	1.0272	0.1498
red bell pepper	3/8		cut	-	-	-	-

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