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Eggplant, Tomato and Green Onion Curry

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3193
Energy (kCal)358.562
Carbohydrates (g)23.6145
Total fats (g)29.837
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside. | 2. In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated. | 3. In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well. | 4. Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more. | 5. If you are not serving the curry right away, remove the lid or it will become to mushy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green onion 4 76.68 16.3016 2.7548 1.3348
    plain yogurt 1/2 cup - - - -
    mexican chili powder 1/2 tablespoon - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    cayenne pepper 1/2 teaspoon ground 2.862 0.5097 0.1081 0.1554
    salt 1/4 teaspoon - - - -
    eggplant 1/2 cut - - - -
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0

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



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