201 nos peeled and diced long Eggplant (approx. gms)
3 tablespoons Diced
0.5 teaspoon Oil
as required Cumin seeds (Jeera)
0.5 teaspoon Ginger-garlic paste
1 nos medium tomato
as required Chopped
0.25 teaspoon turmeric powder
1.5 teaspoon Red Chilli Powder (or as per taste)
as required Cumin-
as required Coriander PowderSalt
as required to taste
0.25 cup Water
2 tablespoons finely chopped coriander leaves
as required For garnishing
Directions : Eggplant and potato sabji Recipe
STEP 1.Pan-fry the eggplant in a skillet for 3 minutes on each side, or until you get a nice char to it. (Remember, more browning = more flavor.) You don’t need to fully cook here as it’ll finish off cooking with the potatoes in the curry.
STEP 2.Deglaze with 2 tbsp of water and ensure no bits are stuck to the bottom of the pot. Add the chopped tomatoes, green chili pepper, all spice powders, and salt. Sauté for 2-3 minutes, until tomatoes are softened.
STEP 3.Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water. Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
STEP 4.If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
Nutrition value
12
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
1 g
Fiber
1 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
12 mg
Iron
1 mg
Vitamin A
285 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
10 mg
Manganese
0 mg
Phosphorus
10 mg
Selenium
0 mcg
Zinc
0 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
