Bhujia Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Onions2 , chopped
 Oil4 Tablespoon
 Aubergine1 , diced (Eggplant)
 Potatoes3 Medium, diced
 Ground ginger1⁄2 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 Chili powder1⁄4 Teaspoon
 Garam masala1⁄4 Teaspoon
 Cayenne pepper1 Pinch
 Tomatoes3 , shinned and chopped
 Water1⁄2 Pint
 Salt1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1220 Calories from Fat 557

% Daily Value*

Total Fat 63 g97.1%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 374.4 mg15.6%

Total Carbohydrates 161 g53.7%

Dietary Fiber 33.9 g135.4%

Sugars 33.9 g

Protein 21 g42.4%

Vitamin A 77.2% Vitamin C 298.7%

Calcium 22.1% Iron 44.5%

*Based on a 2000 Calorie diet

Directions

Fry the onions in the oil until they are golden brown.
Then add the aubergine, potatoes and the spices.
Stir and continue to fry until the spices turn brown.
Add the tomatoes, water and salt.
Cover and cook gently, stirring frequently, until the vegetables are cooked and the liquid has been absorbed.
Add a little more liquid if the vegetables become too dry during cooking.
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