Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 medium-sized bainganas (eggplant / brinjal / begun)
- Oil
- Panch puran (futana / Bengali five spice)
- 2 Indian red chiles (sukhila lanka)
- 10 curry leaves (kadi patta / bhersunga patra)
- 2 tbsp dahi (yogurt)
- 250 ml (1 cup ) water
- 1 tbsp sugar
- Salt
Directions
Cut eggplant into thin slices , lengthwise. Deep fry in oil. Keep aside.
Mix dahi with water.
Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.
Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.
Add fried eggplant to the gravy, and lower the flame.
Heat it for 2–3 minutes, then leave it to cool.
Serve with rice.