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Vegan Dahi Baingan (Indian Eggplant in Yogurt Sauce)
HOLY COW! VEGAN RECIPES17Ingredients
40Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. eggplants (brinjals or aubergines. Try and use Indian, Japanese or Chinese varieties, but Italian eggplant will do at a pinch. Cut into 1½-inch-long by ½-inch-wide pieces and immerse in a bowl filled with water right after cutting to keep the eggplant from oxidizing and turning brown.)
- 1 Tbsp. vegetable oil (divided)
- 1 tsp. cumin seeds
- 1 medium onion (finely diced)
- 4 Tbsp. cilantro (chopped, divided)
- 2 medium tomatoes (finely diced)
- 1 tsp. ground cumin
- 1 Tbsp. ground coriander
- 1 tsp. cayenne
- 1/2 tsp. turmeric
- 1/2 tsp. amchur (optional)
- 1 tsp. paprika (optional)
- 1 cup vegan yogurt
- 1 Tbsp. Garam Masala
- 1 Tbsp. kasoori methi (crushed in your palms before adding)
- salt
- ground black pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium230mg10% |
| Potassium600mg17% |
| Protein6g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium15% |
| Iron20% |
* 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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