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Ingredients
- 1 eggplant
- 1/2 cup of coconut milk
- 1 Tbs dried, unsweetened ,shredded coconut
- 1 dried ,red chili ( I used Chiles de arbol from Rancho Gordo)
- 2 serrano chilies chopped
- 4 thin sliced rounds of ginger
- 1 shallot peeled and chopped
- 1 onion peeld and finelu chopped
- 2 tsp coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 3 Tbs vegetable oil, (I use coconut oil)
- salt to taste
- 1 Tbs lemon juice
- 1/2 cup chopped fresh cilantro
View Full Recipe at The Colors Of Indian Cooking
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 575g | |
| Calories 718 | |
| Calories from Fat 586 | 82% |
| Total Fat 67.69g | 85% |
| Saturated Fat 25.45g | 102% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 1345mg | 38% |
| Total Carbs 32.24g | 9% |
| Dietary Fiber 15.9g | 53% |
| Sugars 10.12g | 7% |
| Protein 7.42g | 12% |
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