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Potato Eggplant Curry

yield: 4 total time: 65 minutes
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Ingredients

  • 3 medium potatoes about 2.5 cups
  • 8 baby eggplant about 3 cups
  • 1 medium onion finely chopped
  • 2 medium tomato finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tablespoon oil
  • 1 teaspoon seeds cumin, jeera
  • salt to taste
  • 1/2 cup water
  • 2 tablespoons coriander leaves cilantro finely chopped
  • fresh lemon juice squeeze of
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon Garam Masala

Nutrition

  • Calories : 270 calories
  • Carbohydrate : 54 grams
  • Fat : 4 grams
  • Fiber : 14 grams
  • Protein : 7 grams
  • Sodium : 220 milligrams
  • Sugar : 11 grams
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