Break Your Oil Dependency. Eggplant, Done Lighter. Recipe

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Ingredients

  • In a large skillet or kadhai heat 2Tbs of oil (2 not 1 quart)
  • 3/4 tsp of white poppy seeds
  • 1 inch of thinly sliced fresh ginger
  • 1 shallot
  • 1 or 2 Tbs of water into a paste
  • Meanwhile back at the kadhai or skillet, heat the oil again. When it's hot add in:
  • 1/2 tsp of brown mustard seeds
  • 1/4 tsp of cumin seeds
  • 1/4 tsp of fennel seeds
  • 1/4 tsp of black onion seed (aka kalonji or nigella...not that Nigella)
  • A pinch of fenugreek seeds
  • Saute everything until it starts to brown then toss in:
  • The ginger, chili, shallot paste
  • 10 curry leaves
  • Cook everything down about 5 or 10 minutes then add in:
  • The cooked drained red onions
  • 1/2 tsp ground turmeric
  • 1 and 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp Kashmiri chili or 1/4 tsp cayenne mixed with 1/4 tsp of paprika
  • 3/4 tsp of salt
  • Let everything cook down for about 4 minutes.
  • Add in:
  • 2 Tbs of tamarind or if you don't have tamarind substitute lemon or lime juice
  • 1/2 tsp of jaggery or light brown sugar
  • Let that cook for about 2 or 3 minutes then add in:
  • The coconut spice paste
  • Cook everything until it's thoroughly blended then turn down the heat and add in:
  • 1 cup of water

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 585g
Calories 203  
Calories from Fat 20 10%
Total Fat 2.37g 3%
Saturated Fat 0.28g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1791mg 75%
Potassium 635mg 18%
Total Carbs 45.22g 12%
Dietary Fiber 5.6g 19%
Sugars 32.83g 22%
Protein 4.59g 7%
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