Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi)

Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi)
23 Ingredients
  • Sauce:
  • 1 teaspoon canola oil
  • 1 cup chopped red onion
  • 1 cup chopped tomato
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup water
  • 1/4 cup chickpea (garbanzo bean) flour
  • 1/4 cup water
  • 2 cups plain whole milk yogurt, divided
  • 3/4 teaspoon salt
  • Eggplant:
  • 1 (3/4-pound) eggplant, cut crosswise into 16 slices
  • 1 teaspoon canola oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • Remaining ingredients:
  • 2 teaspoons canola oil
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, thinly sliced
  • 2 cups hot cooked basmati rice
Nutrition
308
15% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

14% 9

Saturated

15% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

16% 47

Carbs (net)

- 42

Fiber

22% 6

Sugars

- 11

Sugars, added

- 0

Protein

22% 11

Cholesterol

5% 16

Sodium

23% 558

Calcium

26% 257

Magnesium

25% 103

Potassium

20% 951

Iron

20% 4

Zinc

17% 2

Phosphorus

34% 237

Vitamin A

42% 382

Vitamin C

35% 32

Thiamin (B1)

25% 0

Riboflavin (B2)

28% 0

Niacin (B3)

16% 3

Vitamin B6

33% 0

Folate equivalent (total)

63% 253

Folate (food)

- 179

Folic acid

- 43

Vitamin B12

19% 0

Vitamin D

16% 2

Vitamin E

19% 3

Vitamin K

293% 351

Sugar alcohols

- 0

Water

- 438
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