Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | 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
- 2 lb eggplant
- 1/2 cup seedless tamarind
- 1/2 ts ground turmeric
- 1 ts ground cumin
- 1/2 ts ground red chilli
- 2 Ts finely chopped onion
- 2 ts ground coriander
- 2 ts salt
- 1 ts ground garlic
- 3/4 cup cooking oil
- 1/4 ts ground ginger
- 1/2 cup sugar
- 1 ts panchforan
- 2 bayleafs
Directions
Choose a pan in which 2 or 3 layers of eggplants can be arranged afterwards.
Keep it in the refrigerator for few hours and then serve. It can be made early.
Heat rest of the oil in that pan. Add panchforan, bayleaf, and rest of the spices except sugar and tamarind. Add 1/2 cup of water and stir until oil separates. Add 2 cups of water, tamarind and sugar and arrange eggplant slices.
Cover and cook for about one hour. Remove from heat when gravy is thick and is separated.
Category:Bangladeshi Recipes
Category:Bangladeshi Vegetarian