South Indian Eggplant Curry Recipe

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South Indian Eggplant Curry
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Ingredients:

Directions:

  1. In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
  2. Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.02 Kcal (758 kJ)
Calories from fat 75.82 Kcal
% Daily Value*
Total Fat 8.42g 13%
Sodium 663.41mg 28%
Potassium 561.17mg 12%
Total Carbs 25.24g 8%
Sugars 18.81g 75%
Dietary Fiber 7.43g 30%
Protein 2.78g 6%
Vitamin C 4.7mg 8%
Iron 0.3mg 2%
Calcium 23mg 2%
Amount Per 100 g
Calories 71.23 Kcal (298 kJ)
Calories from fat 29.83 Kcal
% Daily Value*
Total Fat 3.31g 13%
Sodium 261.04mg 28%
Potassium 220.81mg 12%
Total Carbs 9.93g 8%
Sugars 7.4g 75%
Dietary Fiber 2.92g 30%
Protein 1.1g 6%
Vitamin C 1.8mg 8%
Iron 0.1mg 2%
Calcium 9mg 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

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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