Eggplant With Spinach-Yogurt Sauce (Hariyali Kadhi)

Eggplant With Spinach-Yogurt Sauce (Hariyali Kadhi)
20 Ingredients
  • 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
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • Remaining ingredients:
  • 2 teaspoons canola oil
  • 2 garlic cloves, thinly sliced
  • 2 cups hot cooked basmati rice
Nutrition
199
10% daily value
6 servings
                                       
                                            vegetarian
     

Fat

8% 5

Saturated

10% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 28

Fiber

15% 4

Sugars

- 7

Sugars, added

- 0

Protein

15% 7

Cholesterol

4% 11

Sodium

15% 372

Calcium

17% 171

Magnesium

16% 69

Potassium

13% 634

Iron

14% 2

Zinc

11% 1

Phosphorus

23% 158

Vitamin A

28% 255

Vitamin C

23% 21

Thiamin (B1)

16% 0

Riboflavin (B2)

19% 0

Niacin (B3)

11% 2

Vitamin B6

22% 0

Folate equivalent (total)

42% 169

Folate (food)

- 119

Folic acid

- 29

Vitamin B12

13% 0

Vitamin D

1% 0

Vitamin E

11% 2

Vitamin K

195% 234
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