Ministry of Curry · by Archana Mundhe★ 5.0 (2)
Stuffed Baby Eggplant Curry
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 16%
CARBS 53G82% OF CAL
23G FIBER0G OTHER34G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender baby eggplants stuffed with spiced onions and cooked in a fragrant curry with coconut, garam masala, and coriander. A vegetarian main with warmth and depth.
mainindiancurrydairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 to 8 small baby eggplants
- 1 medium yellow onion ( grated or finely chopped)
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (minced )
- 1 tablespoon fresh grated coconut (frozen )
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander and cumin powder
- ¼ teaspoon ground turmeric
- 1 teaspoon jaggery or brown sugar
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- cilantro to garnish
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 16%
CARBS 53G82% OF CAL
23G FIBER0G OTHER34G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 497mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2052mg
- Calcium
- 107mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.