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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside. | 2. In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown. | 3. Reduce heat to medium low and stir in the curry leaves, ginger paste and hing. | 4. Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently. | 5. Garnish with the cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
water	2 -3	cups		0.0	0.0	0.0	0.0
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
urad dal	2	teaspoons		-	-	-	-
black mustard seed	1	teaspoon		-	-	-	-
red chilies	2			-	-	-	-
curry leaf	12			-	-	-	-
ginger paste	1	teaspoon		-	-	-	-
hing	1/2	teaspoon		-	-	-	-
black eyed pea	1	can	rinsed drained	-	-	-	-
green serrano chilies	3			-	-	-	-
salt	1	teaspoon		-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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