Easy Black-Eyed Peas With Eggplant Curry Recipe

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Easy Black-Eyed Peas With Eggplant Curry
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Ingredients:

Directions:

  1. Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
  2. In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
  3. Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
  4. Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
  5. Garnish with the cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 89.86 Kcal (376 kJ)
Calories from fat 50.85 Kcal
% Daily Value*
Total Fat 5.65g 9%
Sodium 475.88mg 20%
Potassium 280.08mg 6%
Total Carbs 8.26g 3%
Sugars 4.61g 18%
Dietary Fiber 3.25g 13%
Protein 1.66g 3%
Vitamin C 27.9mg 46%
Iron 0.4mg 2%
Calcium 24.8mg 2%
Amount Per 100 g
Calories 37.02 Kcal (155 kJ)
Calories from fat 20.95 Kcal
% Daily Value*
Total Fat 2.33g 9%
Sodium 196.07mg 20%
Potassium 115.4mg 6%
Total Carbs 3.4g 3%
Sugars 1.9g 18%
Dietary Fiber 1.34g 13%
Protein 0.68g 3%
Vitamin C 11.5mg 46%
Iron 0.2mg 2%
Calcium 10.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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