indian

Karnataka Style Eggplant Peanut Curry with Jowar Roti

This simmered dish pairs jowar roti, ready to eat with eggplant, cubed, roasted peanuts, unsalted and tomato, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

96 g Carbohydrates

23 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

2 piece (120g) jowar roti (sorghum flatbread), ready to eat 330 kcal
220g eggplant, cubed 55 kcal
20g roasted peanuts, unsalted 113 kcal
130g tomato, finely chopped 23 kcal
80g onion, finely chopped 32 kcal
8g neutral oil 71 kcal
15g ginger garlic paste 12 kcal
6g tamarind concentrate 4 kcal
2g mustard seeds 1 kcal
1g ground turmeric 3 kcal
2g Kashmiri chili powder 6 kcal
3g salt 0 kcal

Cooking instructions

roasted peanutsKashmiri chili powder
Toast the peanuts in a dry skillet for 3 to 4 minutes until fragrant, then cool and grind into a coarse powder.
onionneutral oilmustard seeds
Heat oil in a small pan over medium heat. Add mustard seeds and let them pop, then add onion and cook 4 to 5 minutes until softened.
tomatoginger garlic pasteground turmericKashmiri chili powdersalt
Add ginger garlic paste and cook 30 seconds. Stir in tomato, salt, turmeric, and red chili powder; cook 4 minutes until the tomato breaks down.
eggplant
Add eggplant and 2 to 3 tablespoons water. Cover and simmer 10 to 12 minutes, stirring once or twice, until eggplant is tender.
roasted peanutstamarind concentratesalt
Stir in ground peanuts and tamarind concentrate. Simmer uncovered 2 minutes to thicken. Taste and adjust salt.
jowar roti (sorghum flatbread)
Warm the jowar roti in a dry skillet for 30 to 45 seconds per side. Serve the curry with the roti.