Eggplant Potato Curry
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Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories341 kcal (17%)
Total Fat18.6 g (27%)
Carbs43.5 g (17%)
Sugars16.6 g (18%)
Protein6.8 g (14%)
Sodium775.2 mg (39%)
Fiber13.9 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Cut up eggplants and soak in water
Step 2
2. Coat eggplants in salt and turmeric
Step 3
3. Add to pan with cooking oil
Step 4
4. Fry for 2-3 minutes then remove from heat
Step 5
5. Toss potato slices and fry for 2-3 minutes then remove from heat
Step 6
6. Drizzle cooking oil and add sliced onion
Step 7
7. Saute until light brown and add cumin with a splash of water
Step 8
8. Add garlic and ginger paste
Step 9
9. Add turmeric, red chili, coriander, and garam masala
Step 10
10. Saute for 4-5 minutes
Step 11
11. Stir in chopped tomatoes, tomato paste, and a splash of water
Step 12
12. Pour water and salt to taste
Step 13
13. Cooking for 3-4 minutes on low heat with the lid on
Step 14
14. Add back the potatoes and hot water
Step 15
15. Add eggplants and green chilies
Step 16
16. Cover with lid and cook for 4-5 minutes until potatoes are soft
Step 17
17. Garnish with fresh coriander
Step 18
18. Ready to Enjoy!
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