Brinjal And Potato Curry Recipe
Ingredients
| Urinals | 450 Gram | |
| Potatoes | 225 Gram | |
| Tomatoes | 225 Gram | |
| Spring onions | 115 Gram | |
| Turmeric | 1⁄2 Teaspoon | |
| Chilli powder | 1⁄2 Teaspoon | |
| Sweet oil | 100 Milliliter | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 225 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 0.94 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 324 mg13.5%
Total Carbohydrates 37 g12.3%
Dietary Fiber 7 g28%
Sugars 9.5 g
Protein 5 g10.2%
Vitamin A 36.1% Vitamin C 52.8%
Calcium 5.4% Iron 10.7%
*Based on a 2000 Calorie diet
Directions
2. Chop tomatoes and onions.
3. Peel and cut potatoes into cubes.
4. Heat oil. Fry brinjals.
5. Add turmeric, chilli powder, remaining vegetables and salt.
6. Cook on a very slow fire, covered, till all vegetables are well cooked.
7. Stir occasionally to see that the curry does not catch at the bottom.
Chef
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