Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- Eggplant (preferably big-sized dark-coloured spotless and with very few seeds. Good quality of eggplant is essential to this dish).
- Salt
- Turmeric powder
- Mustard Oil (kachhi ghani or unrefined country oil preferred)
- A pinch of sugar
Directions
Cut the brinjals into 2cm thick slices.
Stab the slices on their faces with a knife in various places - the more, the better.
Rub thoroughly with salt, sugar (a pinch) and turmeric powder. The sugar is added not for taste but to remove the sappiness of the brinjals.
Keep it in the direct sunlight (at noon) for 15 min.
Heat mustard oil in a pan and deep-fry them till they become dark brown.
Garnish with sliced green chilly. Goes well with steamed rice, naans, bread (sandwich), puris etc.
Category:Indian
Category:East Indian Recipes
Category:Bengali Recipes
Category:Bengali Vegetarian
Category:Snack Foods
Category:Eggplant Recipes