Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- =
- 2 cups eggplants diced into cubes
- 2 cups chopped coriander leaves
- 1 cup chopped onion
- 1 cup chopped tomato
- Salt, to taste
- 1 tsp ginger-garlic paste
- 2-3 green chilies
- 1 tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- =
Directions
Put coriander leaves and green chilies with a little bit of water into a mixer and grind to a paste.
Fry eggplant cubes in a little oil till brown on all sides and set aside.
Heat oil in a pan and add cumin and fennel seeds. Add onions and fry till soft and slightly brown.
Add coriander-chili paste, ginger-garlic paste and tomatoes, and cook for 5-6 minutes till tomatoes start to pulp.
Add eggplant and cook for another 5-6 minutes.
Stir in lemon juice and remove from heat.