4 Serves
45 Mins
Wash the eggplants and pat them dry. Using a chef's knife, slit each eggplant lengthwise into quarters, ensuring the stem remains intact to keep the pieces joined.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
102 µg / 400 µgCalcium
318 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
835 mg / 4,700 mgSodium
2332 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
9 g / 28 gSugar
16 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat a small amount of cooking oil in a frying pan. Add the cumin seeds, peanuts, and cashews, frying for a few seconds until fragrant. Add the ginger, garlic, and onion, sautéing for one minute. Stir in the turmeric, coriander seeds, shredded coconut, and red chilies, cooking until the mixture is browned.
Allow the spice mixture to cool completely, then transfer to a blender with a splash of water and process until a smooth, fine paste is formed.
Heat additional cooking oil in a thick-bottomed pan and fry the prepared eggplants until they are browned and tender. Remove them from the pan and set aside.
In the same pan, add the nigella seeds and allow them to crackle. Stir in the curry leaves, then add the blended spice paste, tamarind pulp, salt, and jaggery, mixing thoroughly.
Return the fried eggplants to the pan, add 1/2 cup of water, and simmer covered over low heat until the eggplants are fully cooked and soft. Serve hot.
3
g11
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