| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Vegetarian | *web/email, Eggplant, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | t | Oil |
| 3 | Garlic cloves | |
| Salt | ||
| Fresh lime juice | ||
| 1 | Tomato, diced | |
| 1 | t | Chili powder |
| 1 | t | Garam Masala, or less |
| Salt, to taste | ||
| 1 | Potato, cubed | |
| 1 | Eggplant, cubed | |
| 1/2 | c | Water |
| Fresh cilantro leaves | ||
| Plum chutney |
INSTRUCTIONS
Saute chopped onion in oil until brown. Meanwhile puree peeled garlic cloves with a few grains of salt and enough fresh lime juice to form a paste. Add garlic and tomato to onions; stir to combine; saute until it forms a sauce. Add red chilli powder (or flakes), garam masala, and salt. Cook it for a couple of minutes to temper. Add eggplant and potato cubes; stir to coat. Add 1/2 cup water; reduce heat. Let it cook, stirring occasionally, until done (about 15 minutes). Serve garnished with cilantro leaves. Offer plum chutney or other sweet-sour relish. EACH: 161 cals, 6g fat (28% cff). TIP: The smaller the cubes, the faster they cook. Cut potatoes into 3/4-inch bites and eggplant into 1-inch bites so that they cook evenly. An alternative to garam masala: season to taste with a mixture of pumpkin pie spice and curry powder. Serve as entree with basmati rice and a cucumber raita; or as a side dish with a spicy chicken or fish. Email from Pat Hanneman <kitpath@earthlink.net> 1/99 Recipe by: Hanneman (1998) Riverside, CA Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 15, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 338.4mg
Potassium: 1623.7mg
Carbohydrates: 57.5g
Fiber: 13.5g
Sugar: 14.3g
Protein: 7.8g