Rasedar Baigan
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 250 g Aubergine (Eggplant) (1 small), trimmed
- Asafoetida pinch of
- 4-5 teaspoons Vegetable oil
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 250 ml Coconut milk (1 cup), fresh or canned
- Salt
Instructions
- Cut the aubergine into slices.
- Put the asafoetida in a small bowl, add 1 tablespoon of water and stir until dissolved.
- Heat the oil in a heavy-based pan over medium heat, add the aubergine, season with salt, then add the turmeric, chilli powder and asafoetida mixture and stir-fry for about 2 minutes.
- Reduce the heat to low and simmer for about 10 minutes.
- Remove the pan from the heat, stir in the coconut milk, then return to low heat and simmer for about 3-4 minutes. Adjust the seasoning, if necessary.
Nutrition
Serving: 4gSodium: 18mgCalcium: 19mgVitamin C: 2mgVitamin A: 163IUSugar: 2gFiber: 2gPotassium: 297mgCalories: 141kcalSaturated Fat: 12gFat: 14gProtein: 2gCarbohydrates: 6gIron: 2mg
Tried this recipe?Let us know how it was!