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indian

Maharashtrian Peanut and Sesame Eggplant Curry with Sorghum Flatbread

This simmered dish pairs eggplant, cubed with peanut powder, sesame seeds and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
68 g Carbohydrates
37 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 219g eggplant, cubed 55 kcal
  • 152g tomato, chopped 27 kcal
  • 7g garlic, minced 10 kcal
  • 25g peanut powder (ground roasted peanuts) 142 kcal
  • 8g sesame seeds 46 kcal
  • 17g neutral oil 150 kcal
  • 5g tamarind concentrate 4 kcal
  • 2g red chili powder 1 kcal
  • 1g ground turmeric 3 kcal
  • 2g salt 0 kcal
  • 101g water 0 kcal
  • 76g jowar roti (sorghum flatbread), ready to eat 209 kcal

Cooking instructions

  1. eggplantneutral oil
    Heat 1 tsp oil in a pan; sear eggplant cubes 4 to 5 minutes until lightly browned.
  2. garlicneutral oil
    Add remaining oil; stir in garlic and cook 30 seconds.
  3. tomato
    Add tomato and cook until soft, 3 to 4 minutes.
  4. peanut powder (ground roasted peanuts)sesame seedsred chili powderground turmeric
    Stir in peanut powder, sesame seeds, chili powder, and turmeric; cook 30 seconds.
  5. eggplantwater
    Add water and eggplant; simmer 8 to 10 minutes until eggplant is tender and sauce coats the pieces.
  6. tamarind concentratesaltjowar roti (sorghum flatbread)
    Stir in tamarind concentrate and salt; simmer 1 minute. Serve with warmed sorghum roti.

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