South indian eggplant curry (recipe)
| South indian eggplant curry (recipe) | |
|---|---|
| Name | South indian eggplant curry |
| Ingredients | Canola oil • Chickpea flour • Turmeric powder • Asafoetida powder • Unsweetened dried shredded coconut • Ginger • Salt • Tamarind paste • Eggplant • Fresh cilantro leaves |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 84.1 |
| Fat | 8 |
| Protein | 0.6 |
| Carbohydrate | 3 |
| Fiber | 0.7 |
| Net carbohydrates | 2.3 |
| Sugar | 1 |
| Saturated fat | 1.3 |
| Cholesterol (mg) | 0 |
| Sodium | 583.5 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
South indian eggplant curry (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
South indian eggplant curry (recipe) details
Recipe instructions
- In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
- Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm
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Food tags
Indian, Microwave,, Small Appliance, Easy
South indian eggplant curry (recipe) details
Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
