Meals Matter

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Contributed By: very_ferret
recipe*zaar

This is so yummy! Use those tiny little eggplants at the store rather than those big purple kind. Surve with plain basmati rice or a pulao

Ingredients

1 Large potato

5 Small eggplants

1 tablespoon Red chili powder

1 teaspoon Cumin

1 teaspoon Coriander powder

1 teaspoon Turmeric powder

Salt

Garlic paste

1 teaspoon Mustard seeds

Preparation

Cut potato and eggplant into small pieces

Take frying pan and pour 1 tbsp oil

After the oil is hot, add cumin and mustard seed to it

When the mustard seeds crackle, add potato and eggplant

Saute about 10-15 seconds

Add garlic paste and other dry spices as mentioned above.

Stir in one cup of water.

Add salt

Cover the pan and reduce heat to low.

Heat till until potatoes are soft, but not mushy.

Cook's Notes

Nutrition Facts Calculated for 1 serving (781g) Recipe makes 4 servings Calories 249 Calories from Fat 18 (7%) Amount Per Serving %DV Total Fat 2.1g 3% Saturated Fat 0.4g 1% Polyunsat. Fat 0.8g Monounsat. Fat 0.4g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 39mg 1% Potassium 2035mg 58% Total Carbohydrate 57.1g 19% Dietary Fiber 26.3g 105% Sugars 17.1g Protein 9.4g 18% Vitamin A 758mcg 15% Vitamin B6 0.9mg 46% Vitamin B12 0.0mcg 0% Vitamin C 35mg 59% Vitamin E 0mcg 0% Calcium 89mg 8% Magnesium 126mg 31% Iron 3mg 18% Alcohol 0.0g Caffeine 0.0mg

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