Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
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
- =
- 1 tablespoon of oil
- ¾ teaspoon each fennel (saunf) and onion seed (kalonji)
- A pinch of turmeric powder
- ¾ teaspoon of coriander powder
- 1 teaspoon of ginger-garlic paste
- 4 large or 5 medium tomatoes, pureed
- Salt and green chillies to taste
- 400 grams small brinjals, sliced, salted, drained and fried
- =
Directions
Put the oil in a microwave-safe dish. Microwave at 100% power for 2 minutes. Drop in the seeds. Continue to microwave at the same level for one minute. Add the spices and ginger-garlic paste. Stir and cook for another 3 minutes (or 2 minutes at MW 70% + Conv 200 Degree). Pour in the tomato puree. Cover with a paper napkin. Cook at 100% power for 8 minutes, stirring twice, till the oil starts to separate at the edges.
Fold in the fried brinjals and a few tablespoons of water to make a thick, clinging gravy. Cover and Microwave at &0% power for 3 minutes. Let it stand for 3-4 minutes before serving.