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Ricetta Eggplant Stir Fried With Curry Leaves & Saffron

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Un voto | 2019 visioni

tender eggplant pieces enhanced with saffron, chilies and ginger, also scented with curry leaves and cumin seeds.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4 person
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Ingredienti

Cost per serving $1.24 vedi dettagli
  • 2 eggplants (about 400g) - cut into bite sizes.
  • 1 red chili - chopped/sliced thinly
  • 1 green chili - chopped/sliced thinly
  • 4 shallots - chopped/sliced thinly
  • 1/2 inch ginger - chopped/sliced thinly
  • 1/2 tsp saffron strands/turmeric powder
  • 3-4 sprigs curry leaves
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Lime juice (optional)
  • Salt for taste

Istruzioni

  1. Heat oil and fry chilies, shallots, ginger and cumin seeds for 1-2 mins.
  2. Add eggplant and saffron/turmeric.
  3. Fry and sprinkle some water on top.
  4. Continue to cook to soften eggplant.
  5. Add curry leaves, lime juice; season with salt.
  6. Stir again and remove from heat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 218g
Recipe makes 4 servings
Calories 131  
Calories from Fat 71 54%
Total Fat 8.06g 10%
Saturated Fat 0.7g 3%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 564mg 16%
Total Carbs 15.8g 4%
Dietary Fiber 8.4g 28%
Sugars 5.14g 3%
Protein 2.88g 5%
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