Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
198
Calories
2g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5-6 baby eggplants
- 2 onions, chopped finely
- 2 tsp ginger-garlic paste
- 2 tbsp oil
- 2 tbsp kobbari karam podi
- =
Directions
1
Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.
2
Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
3
Then add eggplants and fry on low heat until they are tender.
4
Finally add salt, kobbari karam podi and fry for another 5 minutes.
5
Serve as a side dish for parties.
Recipe sourced from
fandom