Baigan Aloo Vegetable
Baigan Aloo Vegetable is a popular Indian dish that combines eggplant and potatoes in a flavorful tomato-based sauce. This vegan and gluten-free recipe is a great source of fiber and vitamins. It's also low in calories, making it an excellent option for those watching their weight. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
79 kcal
Protein
2 g
Carbs
14 g
Fat
2 g
Fiber
3 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Mustard oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Potato, brown skin, small
200 gms (200g)
Egg Plant
1 cup, sliced (200g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Green Chilli
2 tsp (4g)
Instructions
Cooking Steps
Wash, peel and slice the aloo into broad pieces and slice the baingan.
In a wok, heat oil in a pan and chopped garlic, green chilies and then add the aloo, baingan, turmeric powder, coriander powder and salt on a medium flame.
Cook till turns soft and tender for 15-20 mins and garnish it with coriander leaves before serving.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.