Eggplant & Potato Vindaloo Recipe

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1 vote | 2372 views

An exotic twist to traditional vindaloo

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Cook time:
Servings: 6
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Ingredients

Cost per serving $0.54 view details

Directions

  1. the method
  2. Cut the potato and eggplant into cubes. Parboil the potatoes and keep it aside.
  3. Grind the ingredients for the mustard paste into a smooth paste (add adequate water to grind).
  4. Heat oil in a pan and add the chopped onion. When translucent add turmeric. Add the eggplant and saute for a minute. Add the chillie powder and mix well. Pour the mustard paste and add the parboiled potatoes. Add salt and pepper powder. Add 1/4 cup water if need be.Stir well and let it boil. Simmer till the veggies have cooked. The consistency of vindaloo is a thick gravy. If there is more water, turn to high heat and let the water evaporate. Add sugar, mix well and turn off heat. Serve with rice or serve as you please.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 6 servings
Calories 100  
Calories from Fat 33 33%
Total Fat 3.77g 5%
Saturated Fat 0.32g 1%
Trans Fat 0.09g  
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 499mg 14%
Total Carbs 15.94g 4%
Dietary Fiber 5.4g 18%
Sugars 5.05g 3%
Protein 2.32g 4%
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