home

foodcombo foodcombo

Menu
  • Serves 6 (6.4 lb)
  • Ready in 1H
South Indian Eggplant (Aubergine) Curry

Ingredients

  • 12 small eggplants, about the size of an egg 12 small eggplants, about the size of an egg
  • 2 cups fresh tomatoes, peeled seeded and chopped 2 cups fresh tomatoes, peeled seeded and chopped
  • 1 1/2 cups water 1 1/2 cups water
  • 1 cup onion, chopped 1 cup onion, chopped
  • 1/2 cup dry coconut powder 1/2 cup dry coconut powder
  • 1/2 cup roasted peanuts 1/2 cup roasted peanuts
  • 4 tablespoons channa dal, roasted 4 tablespoons channa dal, roasted
  • 1/4 cup oil, plus 1/4 cup oil, plus
  • 3 tablespoons white poppy seeds 3 tablespoons white poppy seeds
  • 3 tablespoons sesame seeds 3 tablespoons sesame seeds
  • 3 tablespoons fresh coriander, chopped 3 tablespoons fresh coriander, chopped
  • 2 tablespoons cumin seeds 2 tablespoons cumin seeds
  • 2 tablespoons oil 2 tablespoons oil
  • 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
  • 2 teaspoons kosher salt 2 teaspoons kosher salt
  • 2 teaspoons garam masala 2 teaspoons garam masala
  • 1 teaspoon mustard seeds 1 teaspoon mustard seeds
  • 1 teaspoon turmeric 1 teaspoon turmeric
  • 1 teaspoon ground coriander 1 teaspoon ground coriander
  • 1 teaspoon chili powder, to taste 1 teaspoon chili powder, to taste

Nutritional values
Per serving (1.1 lb)

% Daily Values*
  • Total fat 41.2g 53%
  • Saturated fat 10.7g 53%
  • Protein 15.4g 31%
  • Salt 975.4mg 42%
  • Total carbs 42.2g 15%
  • Fiber, total dietary 16.5g 59%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on geniuskitchen.com
South Indian Eggplant (Aubergine) Curry on geniuskitchen.com
TOTAL -> AAAA2024