Indian Eggplant Dip Recipe
Indian Eggplant Dip Recipe with step by step pictures. This Indian Eggplant Dip Recipe is a delicious side dish for roti, phulka or even consumed as dip.
Ingredients
- 500 grams Brinjal chopped finely
- 1 large Onion finely chopped
- 4 Green Chilli chopped
- 1 sprig Curry leaves
- 1 lemon Tamarind small lemon size
- Salt to taste
- 4 tablespoon Oil I used Indian Sesame Oil/ Nala Ennai / Gingelly Oil
Instructions
- Take tamarind in a bowl and cover it with 2 cups of water. Let it soak for 5 mins. Now mix with your hand. Strain it and set it aside.
- Heat oil in a kadai. Add curry leaves and onions and fry till they turn transparent. It will take around 2 mins.
- Add green chillies and chopped up brinjals and mix well. Add salt and tamarind water and mix well.
- Bring it to a boil and cover and simmer for 15-20 mins.
- Now using the back of a spoon mash the brinjal till it form a very smooth and gets mushy.
- Now simmer this until all water evaporates and oil separates from this. Mix in between
- Serve with rice or roti.
Nutrition
Nutrition Facts
Indian Eggplant Dip Recipe
Serving Size
1 servings
Amount per Serving
Calories
183
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Sodium
154
mg
7
%
Potassium
343
mg
10
%
Carbohydrates
14
g
5
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
48
IU
1
%
Vitamin C
21
mg
25
%
Calcium
22
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.