pakistani

Sindhi Style Chickpea and Eggplant Curry

Name: Sindhi Style Chickpea and Eggplant Curry
Yield: 1 serving
Cuisine: pakistani
Ingredients: 195 g cooked chickpeas (drained); 221 g eggplant (cubed); 19 g vegetable oil; 97 g onion (finely chopped); 159 g tomato (chopped); 11 g ginger garlic paste; 2 g ground cumin; 1 g turmeric powder; 9 g tamarind paste; 9 g cilantro (chopped); 3 g salt; 106 g water

This simmered dish pairs cooked chickpeas with eggplant, onion and tomato. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

86 g Carbohydrates

26 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

195g cooked chickpeas (drained) 320 kcal
221g eggplant (cubed) 55 kcal
19g vegetable oil 168 kcal
97g onion (finely chopped) 39 kcal
159g tomato (chopped) 29 kcal
11g ginger garlic paste 9 kcal
2g ground cumin 8 kcal
1g turmeric powder 3 kcal
9g tamarind paste 8 kcal
9g cilantro (chopped) 3 kcal
3g salt 0 kcal
106g water 0 kcal

Cooking instructions

vegetable oilonion (finely chopped)
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook 5 to 6 minutes until deep golden.
ginger garlic pasteground cuminturmeric powder
Add ginger garlic paste and cook 30 seconds. Stir in cumin and turmeric.
eggplant (cubed)salt
Add eggplant and salt; saute 4 minutes to coat in spices.
eggplant (cubed)tomato (chopped)water
Add tomatoes and water; cover and simmer 10 minutes until eggplant is tender.
cooked chickpeas (drained)
Stir in cooked chickpeas and simmer 6 to 8 minutes until the gravy thickens.
tamarind pastecilantro (chopped)
Finish with tamarind paste and cilantro. Serve hot.