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Capsicum With Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.1681
Energy (kCal)799.6741
Carbohydrates (g)107.4421
Total fats (g)41.1501
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat vegetable oil in a large saucepan. | 2. Add the chopped onion . | 3. Stir and cook until onions become creamy, golden, and translucent. | 4. then add salt,coriander,turmeric,salt,red chillies,tomatoes and green chillies.stir 2-3 minutes. then add capsicum,potatoes and eggplant. | 5. Cover and allow to simmer for twenty minutesor until vegetables are cooked). | 6. Sprinkle chopped coriander leaves on top of the curry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    red capsicum 150 diced - - - -
    eggplant 150 diced - - - -
    potato 100 diced - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    coriander 1 1/2 1/2 0.115 0.0183 0.0106 0.0026
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    red chile 1/2 teaspoon - - - -
    salt - - - -
    tomato 3 chopped 49.14 10.6197 2.4024 0.546
    green chilies 4 chopped 359.8201 85.0975 17.991 1.7991

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



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