Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Aubergine (in South Asia this is called brinjal, except in the Maldives and Minicoy where it is called barhi) 500 gm
- Onion 1
- Garlic cloves 8
- Dalda (hydrogenated vegetable oil) or clarified butter 1 tbsp
- Ginger 1¼ cm
- Curry leaves 2
- Cardamom 2
- Chilli powder 1 tbsp
- Cinnamon 1 piece
- Salt to taste
- Coconut milk 1 cup
- Sugar 1 tsp
- Tamarind juice ¼ cup
Directions
Cut aubergine length wise into quarters and fry it in oil till the skin turns brown. Then fry chopped onion in dalda.
When it becomes slightly brown add crushed garlic, ginger, cinnamon and chilli powder . Fry it till it becomes brown in colour.
Then add tamarind juice ,salt, sugar, curry leaves, coconut milk and fried aubergine and cook it in slow a fire for a few minutes till the gravy becomes thick.
Category:Maldivian Recipes
Category:Maldivian Vegetarian