4 Serves
45 Mins
Wash the eggplant and dice it into 2 cm cubes using a chef's knife on a cutting board.
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Vitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
86 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
384 mg / 4,700 mgSodium
915 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat clarified butter or cooking oil in a large frying pan over medium heat.
Add the diced onion to the frying pan and cook, stirring occasionally, for 10 minutes until deep golden brown.
Stir in the grated ginger, crushed garlic, fennel seeds, and cumin seeds. Cook for 2 minutes until fragrant.
Add the ground coriander, turmeric, cayenne pepper, chili powder, and salt. Cook for 30 seconds.
Add the diced eggplant to the frying pan and stir well to coat evenly with the spice mixture.
Pour in the chopped tomatoes, stir, cover with a lid, and cook over low-medium heat for 15 minutes until the eggplant is soft.
Serve the curry hot, garnished with fresh cilantro leaves and accompanied by steamed rice.
54
g160
g30
g
Indian