Masalyachi Vangi Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Brinjals2 Medium, sliced
 Coconut1⁄4
 Onion1 Small
 Coriander seeds1 Tablespoon
 Peppercorns3
 Cloves4
 Onions2 Medium, minced
 Turmeric powder1⁄2 Teaspoon
 Coriander leaves1 Cup (16 tbs) (A Handful)
 Salt To Taste

Nutrition Facts

Serving size

Calories 199 Calories from Fat 80

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 116.1 mg4.8%

Total Carbohydrates 29 g9.7%

Dietary Fiber 12.4 g49.5%

Sugars 11.4 g

Protein 5 g9.5%

Vitamin A 6.7% Vitamin C 28.2%

Calcium 8.1% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a frying pan dry roast coconut, small onion, corriander seeds, peppercorns and cloves to red colour.
2. Grind the ingredients to a paste.
3. Heat 2 tblsps oil and add minced onions and fry to almond colour.
4. Mix brinjals, salt and turmeric.
5. Cover tightly with a lid and cook over a slow fire until tender. Do not add water.
6. Add the coconut paste and mix together. Remove from fire.

SERVING
7. Serve garnished with coriander leaves.
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