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Mom's Eggplant (Aubergine) Sabzi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.009
Energy (kCal)69.604
Carbohydrates (g)16.6448
Total fats (g)0.369
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a heavy- bottomed skillet, cook the eggplant in oil. | 2. Stir every once a while so that the eggplant does not stick to the bottom of the skillet. | 3. Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat. | 4. Eggplant sabzi is ready! | 5. Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together. | 6. This goes very well with yoghurt rice or just mixed with rice and eaten as such. | 7. Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 1/2 cups chopped cooked 51.25 12.054 2.009 0.369
    mango powder 1 teaspoon - - - -
    salt 1 teaspoon - - - -
    sambhar powder 1 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    coconut oil 2 -3 tablespoons 0.0 0.0 0.0 0.0

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



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