Method
Melt ghee in a frying pan, sauté onion until brown. Add eggplant, turmeric and ginger, sauté for 5 minutes.
Add tomatoes and capsicum, cover and
cook over low heat for 15 minutes or until eggplant is tender.
Add garam masala, cook for 2 minutes
NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal)
194
Carotene ( μg )
369.08
Protein (g)
4.49
Vitamin C (mg)
11.38
Carbohydrate (g)
9.60
Mg (mg)
16.5
Fat (g)
15.23
Na (mg)
8.38
Fibre (g)
2.24
K (mg)
243.38
Minerals (g)
1.04
Mn (mg)
0.25
Calcium (mg)
69.2
Zn (mg)
0.43
Phosphorus (mg)
72.92
Cr (mg)
0.014
Iron (mg)
1.60
Modification
Reduce the amount of ghee used for preparation.
Partially substitute ghee with oil
45 g ghee
1 large onion, sliced
500 g egg plant (aubergine), cut into 3 cm cubes
1 teaspoon ground teurmeric
1/2 teaspoon ground ginger
250 gm tomatoes, quartered
2 green capsicums (peppers), sliced
1 teaspoon garam masala
