Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | 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
- 5 cups eggplant, cut into 1-in. pieces
- 2 cups potatoes, sliced
- 1 cup tomatoes, chopped
- 1 cup green onion, cut in 1-in. lengths
- 1/2 teaspoon fenugreek
- 1 teaspoon cumin seeds
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red chilies, minced
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 cup yogurt
- 2 tablespoons soy sauce
- 1/2 cup cooking oil
- Salt
- 1 teaspoon chopped cilantro (for garnish)
Directions
In a large pot of salted boiling water, blanch eggplant for a couple of minutes and transfer to ice bath. In a non-stick saute pan , heat oil and fry fenugreek and cumin seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, yogurt and soy sauce and stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender. Add diced tomatoes and green onions just before removing from heat. Garnish with chopped cilantro. Serve hot with rice pilaf, accompanied by tomato achar.
Category:Nepali Recipes
Category:Nepali Vegetarian