Directions:
- Cut potato and eggplant into small pieces.
- Take frying pan and pour 1 tbsp oil.
- After the oil is hot, add cumin and mustard seed to it.
- When the mustard seeds crackle, add potato and eggplant.
- Saute about 10-15 seconds.
- Add garlic paste and other dry spices as mentioned above.
- Stir in one cup of water.
- Add salt.
- Cover the pan and reduce heat to low.
- Heat till until potatoes are soft, but not mushy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.59 Kcal (769 kJ) | ||
| Calories from fat | 5.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Sodium | 63.6mg | 3% | |
| Potassium | 1493.21mg | 32% | |
| Total Carbs | 42.66g | 14% | |
| Sugars | 24.41g | 98% | |
| Dietary Fiber | 19.1g | 76% | |
| Protein | 6.94g | 14% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 30.16 Kcal (126 kJ) | ||
| Calories from fat | 0.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 1% | |
|---|---|---|---|
| Sodium | 10.45mg | 3% | |
| Potassium | 245.3mg | 32% | |
| Total Carbs | 7.01g | 14% | |
| Sugars | 4.01g | 98% | |
| Dietary Fiber | 3.14g | 76% | |
| Protein | 1.14g | 14% | |
| Vitamin C | 2.2mg | 22% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.2mg | 7% | |
| Calcium | 12.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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