1/2 Photos of Urmila's Baked Potato and Eggplant Curry
1 hr 15 mins
This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander.
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- 4 garlic cloves, minced
- 1/4 cup peanuts or 1/4 cup cashews, ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/8 teaspoon indian chili powder
- 1/4 teaspoon salt
- 1 lemon, juice of
- 0.5 (14 ounce) can crushed tomatoes
- 1 large eggplant
- 3 large potatoes (halved) or 9 new potatoes (whole)
- fresh cilantro (to garnish)
- 1Preheat oven to 400 degrees F.
- 2Mix together first 9 ingredients (from garlic to lemon juice).
- 3Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- 4Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- 5Spread spice mixture onto eggplant and rub over potatoes to coat.
- 6Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- 7Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- 8Top with cilantro and serve.
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Nutritional Facts for Urmila's Baked Potato and Eggplant Curry
Serving Size: 1 (657 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 649.4
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 469.8 mg
- Total Carbohydrate 127.3 g
- Dietary Fiber 25.7 g
- Sugars 12.1 g
- Protein 21.0 g