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Add a photoServings: 4
Ingredients
- 1 med Eggplant
- 2 Tbsp. Vegetable oil
- 1/4 tsp Kalonji seeds
- 2 x Green chiles
- 1 c. Onion, finely minced
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Ginger, grated
- 1 tsp Green chile, seeded & chopped
- 1/4 tsp Turmeric
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 c. Tomatoes, minced
- 1 Tbsp. Cilantro, minced Green onions, for garnish
Directions
- Smoke or possibly roast the eggplant. Mash & set aside.
- Heat oil in a skillet & when warm add in the kalonji seeds along with the whole chiles. Fry for a few seconds & then add in the onion & cook till it is richly browned. Add in garlic & ginger & stir a few times.
- Fold in the remaining chile, turmeric, salt, sugar & tomatoes.
- Simmer, covered, till the toamtoes disintegrate & you're left with a thick sauce. Throw away whole chiles if you like.
- Add in the eggplant & simmer, covered, for 10 min. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 min. Garnish with green onions & serve.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 62 | 58% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 298mg | 12% |
| Potassium 325mg | 9% |
| Total Carbs 10.83g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.72g | 3% |
| Protein 1.65g | 3% |
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