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Curried Potatoes With Eggplant (India-Aloo Baigan Sabji)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5654
Energy (kCal)289.2978
Carbohydrates (g)55.4764
Total fats (g)7.5054
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine ginger, green chilies and coconut in blender with 1/3 cup of water until smooth. Add garam masala, pulse for a few seconds. Set aside. | 2. Heat ghee. When hot, add mustard and cumin seeds, fry for a few seconds. Stir in the asafetida and almost immediately put in the potatoes. Stir fry for 5 minutes; then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt and half the fresh coriander. Mix very gently so as not to break the vegetables. | 3. Reduce heat, fry very gently until the liquid has evaporated. Mix in lemon juice and remaining coriander greens and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1 1/2 - - - -
    green chilies 2 minced 194.3028 48.0 0.0 0.0
    coconut 1/4 cup unsweetened shredded 70.8 3.0460000000000003 0.6659999999999999 6.6979999999999995
    garam masala 1/2 teaspoon - - - -
    ghee 4 tablespoons - - - -
    black mustard seed 1 teaspoon - - - -
    cumin seed 1/2 tablespoon 11.25 1.3272 0.5343 0.6681
    asafoetida powder 1/8 teaspoon - - - -
    potato 6 boiled cubed - - - -
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    coriander 1 tablespoon 0.23 0.0367 0.0213 0.0052
    eggplant 1 cut - - - -
    salt 1 teaspoon - - - -
    coriander 3 tablespoons chopped 0.23 0.0367 0.0213 0.0052
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

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



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