Vegetarian

Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati is for Lunch.

Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati takes 25 minutes to prepare.

Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati takes 20 minutes to cook.

Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati makes 10 servings.

The ingredients for Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati are:

2 tsp Ginger, ground
1.50 tsp Pepper, red or cayenne
2 clove Garlic
3 large (3" to 4-1/4" dia.) Potato, raw
3 cup (1" cubes) Eggplant
0.10 oz Seeds, sesame seeds, whole, roasted and toasted
0.10 oz Peanuts, dry-roasted
1 serving Fresh Sweet Onion (1 Medium Raw)
1.50 tsp Sugar- Sugar in the Raw, natural cane sugar
0.50 cup fresh onion
1 serving Hot green chilies (1 chili)
1 tbsp Spice, Mustard (seed)
3 tbsp Great Value, Canola Oil Blend (Pure Canola Oil & Vegetable Oil)
1 tbsp cumin seed
2 tsp Cumin - ground (1 tsp)
0.25 cup Fresh Coriander
1 tbsp Turmeric Ground
2 tsp Garam Masala Indian Spice Mix
1 tbsp Lime Juice, juice of 1 lime
2 tbsp Coriander Seed, Ground (1 Tbsp)
0.25 cup Besan (Gram flour)
3 serving Banana Pepper - 1 Large 5" Long
1.50 tsp Salt (Windsor Half Salt)

Here is how you make Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati:

Make Vegetables ready - wash eggplants and make cut from bottom upto stem not all the way. Cut Potatoes in 1 to 1 1/2" piece. Cut Banana Peppers into 2" to 3"pieces and slit open from one side. Cut onion into 1" pieces.Make Masala fillings: Roast gram flour, add roasted crushed peanuts, Crushed garlic /ginger/greenchilies.add ground Cayenne pepper,ground coriander seeds,cumin,turmeric, add sesame seeds,lime juice,sugar, salt to taste. Mix these well together.Fill eggplant and banana peppers with these mixture.Cook eggplant and Banana Peppers in Pressure cooker upto 3 whistles.Make Potatoes ready by adding some salt and turmeric powder and little oil/water in microwave for 4 min.Put 3 tbsp. oil into a big wok when oil is hot -add wholemustard seeds-cumin seeds when little brown add cumin stick and a pinch of asaefoetida then add onions and let them be little brown - add all the vegetables eggplant/potatoes/banana peppers into wok and stir carefully without breaking them try to keep them whole. Take it out in a serving pot and garnish it with finely chopped coriander and its ready to serve. Serving Size:?Makes 7 to 8 serving

The nutritional information for Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 174.5

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 251.2 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 6.1 g
• Protein: 4.1 g

Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati is Indian cuisine.

The dietary needs meet for Eggplant/Potatoes and Banana Peppers -PBDAVE - Gujarati is Vegetarian