Eggplant Stir Fried With Curry Leaves & Saffron Recipe
tender eggplant pieces enhanced with saffron, chilies and ginger, also scented with curry leaves and cumin seeds.
Ingredients
- 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
Directions
- Heat oil and fry chilies, shallots, ginger and cumin seeds for 1-2 mins.
- Add eggplant and saffron/turmeric.
- Fry and sprinkle some water on top.
- Continue to cook to soften eggplant.
- Add curry leaves, lime juice; season with salt.
- 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% |
