several minutes on each side until the skin blackens and the eggplant is soft inside. Peel the eggplant, discard the skin, then slice and set aside. coriander, cumin, red pepper and Garam Masala and stir-fry for 1 minute. Add the tomatoes and chili to the wok and continue to stir-fry for 2 to 3 min- utes. Mix in the sliced eggplant and salt, and stir until dry. Sprinkle with Note: If using large Mediterranean eggplants, it may be necessary to halve or quarter them lengthwise first before roasting, so they evenly cook
2 Spicy Chickpea Dumplings in Yogurt Sauce Kadhi Pakora An ideal dish for vegetarians, this delicious Punjabi recipe consists of savory dumplings made from chickpea flour or besan, served in a yogurt sauce
3 Heat the ghee in a wok and stir-fry the onion until lightly browned. Add the
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 40.3g14%
- Dietary Fiber 2.8g12%
- Sugars 3.1g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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