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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Julianne or dice small brinjal-eggplant. | 2. Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable. | 3. Squeeze in handfuls brinjal till water is removed. Keep in separate bowl. | 4. Grind ginger and garlic in some of the vinegar to paste. | 5. Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal. | 6. Add and fry garlic and ginger paste for 5 minutes. | 7. Add dry spices, fry 2 minutes. | 8. Add vinegar and tamarind, mix well for 1 minute. | 9. Add curry leaves and sugar, mix well. | 10. Add brinjal mix well and cook 1-2 minutes. | 11. Cool and bottle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1 1/2	1/2		-	-	-	-
ginger	4	ounces		90.7184	20.1508	2.0638	0.8505
garlic clove	6	ounces		151.3	0.0	33.66	0.85
chili powder	5	ounces		399.7278	70.4485	19.0792	20.2415
turmeric powder	1	tablespoon		151.3	0.0	33.66	0.85
black mustard seed	2	tablespoons	powdered	151.3	0.0	33.66	0.85
fenugreek seed	1 1/2	tablespoons	roasted powdered	53.7795	9.7153	3.8295	1.0673
cumin seed	2	tablespoons	roasted powdered	45.0	5.3088	2.1372	2.6724
salt	3/4	cup		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
mustard oil indian grocery vegetable	1 1/2	cups		151.3	0.0	33.66	0.85
tamarind pulp	1 1/2	1/2	tamarind	151.3	0.0	33.66	0.85
curry leaf				151.3	0.0	33.66	0.85
vinegar	1 1/4	cups		62.7375	2.7784	0.0	0.0

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