Parsi Eggplant Pickle Recipe
Recipe By Honest Cooking
This eggplant pickle recipe can revamp a simple or boring meal into something much more exciting.
4.7
24 Rating -
Rate
Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Parsi Eggplant Pickle Recipe
- 1/2 cup Vegetable oil like peanut or mustard
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Fennel seeds
- 0.19 cup Garlic, thinly sliced
- 0.19 cup Fresh ginger root, finely julienned and peeled
- 1/2 tablespoon Kashmiri chili powder or any other hot dried red chili powder
- 1/2 teaspoon Turmeric powder
- 1.25 pound Eggplant, cut into 1 inch cubes
- 1/4 cup Fresh green/red thai chili peppers, halved
- 0.63 cup Apple cider vinegar
- 0.19 cup Jaggery or light brown sugar
Nutrition
value
value
519
calories per serving
13 g Fat18 g Protein76 g Carbs37 g FiberOther
Current Totals
- Fat13g
- Protein18g
- Carbs76g
- Fiber37g
MacroNutrients
- Carbs76g
- Protein18g
- Fiber37g
Fats
- Fat13g
Vitamins & Minerals
- Calcium328mg
- Iron9mg
- Vitamin A3139mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B36mg
- Vitamin B61mg
- Vitamin B9334mcg
- Vitamin B12< 1mcg
- Vitamin C98mg
- Vitamin E1mg
- Copper1mcg
- Magnesium244mg
- Manganese3mg
- Phosphorus390mg
- Selenium11mcg
- Zinc3mg
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
Recipe By Honest Cooking