Asian

Eggplant and Soya chunk curry is for Lunch.

Eggplant and Soya chunk curry takes 15 minutes to prepare.

Eggplant and Soya chunk curry takes 25 minutes to cook.

Eggplant and Soya chunk curry makes 4 servings.

The ingredients for Eggplant and Soya chunk curry are:

Eggplant, 450 grams
Soy Chunks 2 cup
Olive Oil, 1 1tbsp
1/4 tsp Mustard seeds
1/4 tsp cumin seeds
4-5 cloves Garlic (minced)
1 large Onion chopped
2 medium tomato chopped
1 tsp turmeric
2 tsp red chilli powder
1 tsp all spice powder
1 tsp coriander powder
1 tsp cumin powder
Salt (As per taste)

Here is how you make Eggplant and Soya chunk curry:

Makes 4 servingsBoil soya chunks as per the directions..In a pan,add 1 tsp oil and add a pinch of asafoetida,,mustard seed and cumin seeds.Once they crackle,add garlic and onion and cook it till it become translucent.Add eggplant and all the powders add 2 cup of water..Cook for few mins.Add Soya chunks.Mix well.Add tomatoes and cook till all the veggies get cooked.Add salt as per taste.Serve with rice or bread.Number of Servings: 4Recipe submitted by SparkPeople user ARUNA_SINGH.

The nutritional information for Eggplant and Soya chunk curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 156.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 282.2 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 6.8 g
• Protein: 11.2 g

Eggplant and Soya chunk curry is Asian cuisine.

The dietary needs meet for Eggplant and Soya chunk curry is Vegetarian