Eggplant Curry

Copy/Pasting from my cooking blog ( http://www.myfitnesspal.com/blog/taunto )where I share authentic Indian/Pakistani/Arabic recipes. Most of the recipes are handed down to me by Late mother, my sister or my sister in law. Hope you enjoy it!


This recipe was given to me by my late mother. This is a highly nutritious and delicious recipe. Meat eaters like me enjoy it because of its meaty texture and don't miss meat a lot. Some of the unusual ingredients can be found at your local indian store. They're fairly cheap and almost all of the ingredients are used in every other Indian recipe so it won't be a waste Most of the spices last forever too. Hope you all like it

Ingredients:

1 Onion (medium, thinly sliced)
3 Tomatoes (Medium, thinly sliced)
1 lb Eggplant (Try to get the small sized ones. The smaller the better. Diced cut into 2 inch pieces)
2 small potatoes (Diced cut)
1/2 tsp cumin
1/2 tsp red chilli pepper powder (can also use cayenne powder if available)
1/3 tsp Turmeric powder (available at Indian stores)
1 tsp salt
1/2 tsp ginger garlic paste (available in indian stores)
2 sticks of fresh curry tree leaves (don't use dried. You can skip if not available. Called kaddi patta in hindi)
3 green chillies (from Indian store. cut into small pieces)
3 tbsp olive oil
some cilantro

Recipe:

Saute the onion in a pot with the olive oil. Add cumin. Add eggplants and stir the pot. Add chilli powder, turmeric, salt, ginger garlic paste, potatoes tomatoes and curry tree leaves. Add half cup water. Cook for about half hour. Add cilantro and green chillies. Cook for 5 more minutes and you have your delicious eggplant curry!

Enjoy this with some naan or other flat bread. Checkout the method for making roti which is easy and goes great with this!

This recipe makes at least 3 servings

Nutrition facts for the entire dish || per serving

Calories: 864 || 288
Carbs: 115g || 38
Fat: 43 || 14
Protein: 16 || 5
Fiber: 27 || 9