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Ingredients
US|METRIC
5 SERVINGS
- 4 asian eggplants (medium Chinese/, or 1 large American Eggplant, about 8-10 inches long)
- 4 Tbsp. oil (pure mustard oil of any cooking oil +, 1 more tablespoon of pure virgin mustard oil – optional)
- 1/2 tsp. kalonji (/nigella seeds)
- 6 green chilli peppers (more or less, adjust to taste – slit)
- salt (to taste)
- 1 tsp. turmeric powder
- 1 Tbsp. red chili powder (Kashmiri, or cayenne or paprika – adjust amount to taste)
- 2 1/2 Tbsp. yellow mustard seeds (or black for stronger flavors; I have used a mix of both)
- 2 1/2 Tbsp. tahini (or Sesame Paste, recipe for easy Homemade Tahini)
- 1 tsp. sugar (not to make it sweet; just for the balance of taste)
- 1/4 cup water (to make the paste + more water as needed for the sauce)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium740mg21% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A20% |
| Vitamin C230% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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