Directions:
- In a heavy- bottomed skillet, cook the eggplant in oil.
- Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
- Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
- Eggplant sabzi is ready!
- Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
- This goes very well with yoghurt rice or just mixed with rice and eaten as such.
- Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.97 Kcal (753 kJ) | ||
| Calories from fat | 154.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.12g | 26% | |
|---|---|---|---|
| Sodium | 1175.59mg | 49% | |
| Potassium | 237.88mg | 5% | |
| Total Carbs | 7.8g | 3% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 2.7mg | 4% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 140.67 Kcal (589 kJ) | ||
| Calories from fat | 120.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 26% | |
|---|---|---|---|
| Sodium | 918.91mg | 49% | |
| Potassium | 185.94mg | 5% | |
| Total Carbs | 6.09g | 3% | |
| Sugars | 4.35g | 22% | |
| Dietary Fiber | 2.43g | 12% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 2.1mg | 4% | |
| Calcium | 7.9mg | 1% | |
* 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.
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