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| Serves: |
4 |
| Cooking time (approx.): |
12 minutes |
| Style: |
Indian Vegetarian (Gujarati) |
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4 medium eggplants sliced
4 medium potatoes peeled and sliced
4 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
4 tablespoons oil
4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
- Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
- Add potatoes and eggplants. Fry again for about 5 minutes.
- Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
Garnish with finely chopped coriander leaves before serving.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).
| Nutritional Information Per Serving: |
| Carbohydrates | Fiber | Protein | Fat | Energy |
|---|
| 46.12 grams |
8.75 grams |
5.6 grams |
13.82 grams |
322.75 calories |
|
