Eggplant chole
Richard Fletcher
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Ethnic:
Indian
Main Ingredient:
eggplant
Categories:
Main
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:20
Cook Time:8 hours
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This is a great vegetarian dish. |
Ingredients
Ingredients
- 4 cups garbanzo beans
- 12 cups water
- 1 whole eggplant
- 1 tablespoon ghee
- 2 teaspoon cumin seeds
- 2 teaspoons mustard seeds
- 2 teaspoon turmeric
- 3 cloves garlic
- 2 teaspoon cumin powder
- 2 teaspoon garam masala
- 2 teaspoon coriander powder
- 2 bag black tea bags
- 1/16 cup tamarind
- 1 tablespoon tomato paste
- dash of salt
- 1 large diced onion
- 1 tablespoon diced ginger
Recipe
Add 12 cups of water to crock pot. Add the dry garbanzo beans. Turn crock pot to low and cover overnight. Usually 8 hours.
Heat up pan. Add ghee. When ghee is hot add the mustard and cumin seeds. When seeds pop add the onion, garlic and ginger. Cook until golden brown. Add your spices and cook for around one minute. Stir so you don’t burn the spices.
Add 8 cups water from the crock pot. Stir. Add tomato paste, tamarind, cubed eggplant, and tea bags. Bring to boil then simmer for 20 minutes.
Garnish each bowl with sliced tomatoes, onions and fresh cilantro.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Eggplant chole Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories838 | Calories from Fat 6 |
| % Daily Value * | |
| Total Fat 16g | 25% |
| Saturated Fat 3g | 16% |
| Monounsaturated Fat 4g | |
| Polyunsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 8g | 3% |
| Sodium 157mg | 7% |
| Potassium 2300mg | 66% |
| Total Carbohydrate 140g | 47% |
| Dietary Fiber 41g | 165% |
| Sugars 28g | |
| Protein 42g | 84% |
| Vitamin A | 7% |
| Vitamin C | 32% |
| Calcium | 30% |
| Iron | 16% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |