Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked kidney beans | 420 g | Sweet, Astringent · Cooling |
 Eggplant, diced | 340 g | Pungent, Bitter, Sweet · Heating |
 Carrot, diced | 120 g | Sweet, Bitter · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked kidney beans and prepare the diced eggplant and diced carrot.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and dried oregano; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Kidney Bean Eggplant Herb Pot is a thoroughly cooked bean main with a moist sauce. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Kidney Bean Eggplant Herb Pot
| Nutrient | Per 100g | Per Serving (1 serving (339g)) |
|---|---|---|
| Energy (Calories) | 78 kcal | 264 kcal |
| Protein | 2.9 g | 9.8 g |
| Total Carbohydrates | 9.1 g | 31.0 g |
| Dietary Fiber | 3.2 g | 11.0 g |
| Total Sugars | 1.4 g | 4.8 g |
| Total Fat | 3.6 g | 12.2 g |
| Calcium | 19.9 mg | 67.5 mg |
| Iron | 1.17 mg | 3.97 mg |
| Magnesium | 19.3 mg | 65.5 mg |
| Phosphorus | 51.3 mg | 174.4 mg |
| Potassium | 208 mg | 707 mg |
| Sodium | 218 mg | 742 mg |
| Zinc | 0.39 mg | 1.33 mg |
| Copper | 0.10 mg | 0.34 mg |
| Manganese | 0.09 mg | 0.30 mg |
| Selenium | 0.4 µg | 1.5 µg |
| Vitamin C | 1.4 mg | 4.9 mg |
| Vitamin A (RAE) | 74.3 µg | 252.5 µg |
| Vitamin E | 0.83 mg | 2.82 mg |
| Vitamin K | 8.6 µg | 29.4 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.21 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.11 mg |
| Niacin (Vitamin B3) | 0.43 mg | 1.45 mg |
| Vitamin B6 | 0.07 mg | 0.24 mg |
| Folate (DFE) | 43.3 µg | 147.0 µg |
| Choline | 11.4 mg | 38.8 mg |
