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South Indian Eggplant Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2539
Energy (kCal)340.2925
Carbohydrates (g)9.3333
Total fats (g)33.6287
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture. | 2. Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    chickpea flour 1 tablespoon 22.2525 3.3246 1.2874 0.3847
    turmeric powder 1/4 teaspoon - - - -
    asafoetida powder 1 dash - - - -
    coconut 3 tablespoons unsweetened shredded dried 53.1 2.2845 0.4995 5.0235
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    salt 1 teaspoon - - - -
    tamarind paste 2 teaspoons - - - -
    eggplant - - - -
    cilantro leaf chopped - - - -

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



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