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    You are in: Home / Recipes / "baigan Korma" Minced Eggplants/brinjals/aubergines Recipe
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    "baigan Korma" Minced Eggplants/brinjals/aubergines

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Nisha's Note:

    its smells fresh with all the fresh ingr's and its what my father cooks when my mother falls sick...brings old memories back:(

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash thoroughly the brinjals without cutting or slicing.
    2. 2
      Put them in a pressure cooker, pour in the water and cook on high flame for 10 minutes or until one whistle.
    3. 3
      Remove them and set aside to cool.
    4. 4
      Remove their caps and mash them finely with a fork.
    5. 5
      Keep this aside.
    6. 6
      Heat a wok, add oil, when hot crackle the mustard seeds.
    7. 7
      Put in the onions and sauté till golden.
    8. 8
      Put in the rest of the items ginger, garlic, chilli, curry leaves, salt and turmeric powder.
    9. 9
      Fry for a while, ….
    10. 10
      the aroma is delicious ….
    11. 11
      Add the mashed brinjals and cook for a minute or two.
    12. 12
      Remove and garnish with fresh chopped coriander/cilantro leaves.
    13. 13
      Serve hot with thin Indian chapattis.

    Ratings & Reviews:

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    Nutritional Facts for "baigan Korma" Minced Eggplants/brinjals/aubergines

    Serving Size: 1 (211 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 80.7
     
    Calories from Fat 44
    55%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 785.1 mg
    32%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 4.1 g
    16%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    brinjals

    curry leaves

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