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Curried Potatoes with Eggplant

 

22

Yield

5

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

1 piece ginger root
*
2 each green chili peppers
minced
*
¼ cup coconut
*
½ teaspoon garam masala
*
4 tablespoons ghee (clarified butter)
1 teaspoon mustard seeds, black
½ tablespoon cumin seeds
whole
teaspoon asafetida
*
6 medium potatoes
cubed
1 teaspoon turmeric
1 tablespoon coriander
1 small eggplant
*
1 teaspoon salt
3 tablespoons coriander
chopped
1 tablespoon lemon juice

Directions

Combine ginger, green chilies and coconut in blender with ⅓ cup of water until smooth.

Add garam masala and pulse for a few seconds.

Set aside.

Heat ghee.

Whe hot, add mustard and cumin seeds and fry for a few seconds.

Stir in the asafetida and almost immediately put in the potatoes.

Stir fry for 5 minutes Then pour in the mixture from the blender.

Add the turmeric, coriander, eggplant, salt and half the fresh coriander.

Mix very gently so as not to break the vegetables.

Reduce heat and fry very gently until the liquid has evaporated.

Mix in lemon juice and remaining coriander greens and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 29035% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 770mg 32%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 26%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 60%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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