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Add a photoServings: 4
Ingredients
- 1 med Eggplant
- 2 Tbsp. Vegetable oil
- 2 x Red chiles, dry
- 1/4 tsp Fenugreek seeds
- 1 1/2 Tbsp. Garlic, chopped
- 1 tsp Green chile, seeded & chopped
- 1/4 tsp Turmeric
- 1/4 c. Water
- 2 Tbsp. White poppyseeds, grnd into a paste
- 1/2 tsp Salt
- 1/2 tsp Sugar Green onions, minced, for garnish
Directions
- Smoke & roast eggplant. Cold, mash & set aside.
- Heat oil in a skilelt over medium-low heat. Fry red chiles till they darken. Add in fenugreek, garlic & & green chile & stir till the garlic turns light brown, don't burn. Add in turmeric & water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add in poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 min.
- Stir occasionally to prevent sticking. Remove from heat & let stand for a few min before serving. Garnish with green onion.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 122 | 81% |
| Total Fat 13.82g | 17% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 231mg | 7% |
| Total Carbs 6.99g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.74g | 2% |
| Protein 1.18g | 2% |
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