Fish

Indian eggplant curry is for Dinner.

Indian eggplant curry takes 5 minutes to prepare.

Indian eggplant curry takes 20 minutes to cook.

Indian eggplant curry makes 2 servings.

The ingredients for Indian eggplant curry are:

2 cups cubed Eggplant, fresh
1 medium Tomatoe, chopped
1 small Onions, chopped
1/2 cup Pigeon Peas
1 tbsp Olive Oil
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chili powder
1 tsp ginger & garlic paste
1/4 tsp turmeric powder
1/2 tsp salt
1/4 tsp garam masala(optional)
1 tblsp Chopped cilantro

Here is how you make Indian eggplant curry:

Place oil and spices in a pot and heat on high. When it starts to sizzle add tomatoes and onions.Cook till thickened then add peas, eggplant and 1/4 cup of water. cook covered till water has evaorated then add another cup of water and simmer covered on medium heat for about 15 min. When done turn off heat and stir in cilantro(coriander leaves). Serve over rice or with roti.2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SAWNKP.

The nutritional information for Indian eggplant curry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 167.4

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 696.6 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 6.8 g
• Protein: 5.0 g

Indian eggplant curry is Indian cuisine.

The dietary needs meet for Indian eggplant curry is Low Fat