STEP 2.Add eggplants,dip into salt-cured water for 10-15 minutes & put aside.
STEP 3.On a grill pan,add vegetable oil and grill eggplant slices from each side till golden brown (approx. 2-3 minutes every side) & put aside.
STEP 4.In wok,add vegetable oil,onion and fry till golden brown.
STEP 5.Add garlic and blend well.
STEP 6.Add cumin seeds,red flavouring,garam masala powder,salt,turmeric powder,coriander powder,red chili crushed and blend well for two minutes.
STEP 7.Add water,mix well and produce it to boil,cover and cook for 2-3 minutes then cook on high flame till oil separates.
STEP 8.In a bowl,add yoghurt and whisk well.
STEP 9.In a skillet,add vegetable oil,cumin seeds,button red chilies,curry leaves and fry for 1-2 minutes.
STEP 10.Now add tadka in yoghurt and blend gently.
STEP 11.In the dish,add ready gravy,fried eggplants and ready yoghurt.
STEP 12.Repeat the layers as an alternative till you reach the sting of the dish.
Nutrition value
2106
calories per serving
176 g Fat29 g Protein104 g Carbs30 g FiberOther
Current Totals
176 g Fat
29 g Protein
104 g Carbs
30 g Fiber
MacroNutrients
Carbs
104 g
Protein
29 g
Fiber
30 g
Fats
Fat
176 g
Vitamins & Minerals
Calcium
879 mg
Iron
13 mg
Vitamin A
1377 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
216 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
28 mg
Copper
1 mcg
Magnesium
420 mg
Manganese
2 mg
Phosphorus
458 mg
Selenium
67 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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