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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive. | 2. Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil). | 3. Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps. | 4. Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan. | 5. Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water. | 6. Add tomato and cook two or three more minutes. | 7. Garnish with chopped cilantro if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
black mustard seed	1/2	teaspoon		-	-	-	-
russet potato	1		boiled peeled cut	-	-	-	-
eggplant	1		unpeeled cut	-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon		0.23	0.0367	0.0213	0.0052
salt	1	teaspoon		-	-	-	-
garlic paste	1/2	teaspoon		-	-	-	-
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052

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