RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2184
Energy (kCal)	9.6
Carbohydrates (g)	2.1324
Total fats (g)	0.09
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0041
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0041
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0020
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0052
Proline (g)	0.0049
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0010
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0840
Copper, Cu (mg)	0.0271
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0408
Total lipid (fat) (g)	0.0900
Vitamin K (phylloquinone) (g)	0.0120
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.8000
Folate, total (g)	1.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	9.6000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0025
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2040
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.6000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0088
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	5.1600
Fatty acids, total saturated 16:0 (g)	0.0144
Carbohydrate, by difference (g)	2.1324
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0250
Tyrosine (g)	0.0024
Potassium, K (mg)	49.8000
Fatty acids, total saturated 12:0 (g)	0.0047
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0054
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0054
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0022
Histidine (g)	0.0036
Isoleucine (g)	0.0061
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0900
Water (g)	9.4668
Fatty acids, total saturated 8:0 (g)	0.0008
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1.5600
Iron, Fe (mg)	0.0720
Energy (kJ)	39.9600
Ash (g)	0.0924
Caffeine (mg)	0.0000
Glycine (g)	0.0052
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0144
Fatty acids, total polyunsaturated (g)	0.0185
Vitamin E (alpha-tocopherol) (mg)	0.0312
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0192
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0068
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0244
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0030
Folate, food (g)	1.3200
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.0185
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.4560
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0244
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1.9200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0037
Glutamic acid (g)	0.0194
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0089
Folate, DFE (g)	1.3200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.2400
Tryptophan (g)	0.0014
Threonine (g)	0.0043
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0275
Protein (g)	0.2184
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0143
Betaine (mg)	0.0000
Phosphorus, P (mg)	4.0800
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor. | 2. Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water. | 3. When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance. | 4. Put some oil in a pan. When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions. | 5. When the onions are light golden brown, add the finely cut green chillies and ginger to it. | 6. Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil. | 7. Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible. | 8. Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture. | 9. The more you sauté it, the more enhanced the flavor becomes. | 10. Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		should	-	-	-	-
onion	5 -6		chopped	0.0	0.0	0.0	0.0
green chilies	7 -8			0.0	0.0	0.0	0.0
ginger	2	tablespoons	cut	9.6	2.1324	0.2184	0.09
tomato	5 -6		chopped	0.0	0.0	0.0	0.0
red chili powder	1 1/2	1/2		-	-	-	-
dhaniya powder	2	teaspoons		-	-	-	-
salt				-	-	-	-
oil	2 -3			0.0	0.0	0.0	0.0
jeera powder	1	teaspoon		-	-	-	-
coriander leaf			chopped	-	-	-	-
garam masala powder	1	teaspoon		-	-	-	-
hing	1	pinch		-	-	-	-

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

Cooking in progress....

Baingan Ka Bharta (Indian-Punjabi Style)