Potato Purple Brinjal Dry Vegetable Recipe

It Contain antioxidants. Both potatoes and brinjal are rich in compounds like flavonoids, carotenoids and phenolic acids.

Nutritional info

  • 48.8 mcg
    Vitamin A
  • 12.9 gm
    Carbohydrate
  • 4.5 gm
    Total Fat
  • 1.2 mg
    Iron
  • 5.1 mg
    Vitamin C
  • 107.4 kcal
    Energy
  • 1.0 gm
    Protein
  • 19.1 mg
    Calcium

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1/4 Boiled Diced Cup(45.0 gm) Potato

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1/4 Diced Cup(27.0 gm) Brinjal

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2.0 Chopped Tbsp(16.0 gm) Onion

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2.0 Chopped Tbsp(25.0 gm) Tomato

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1/4 Chopped Tsp(0.23 gm) Coriander Leaves

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1/4 Tsp(1.0 gm) Ginger Garlic Paste

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2.0 Number(0.22 gm) Kadi Patta

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1/4 Tsp(0.93 gm) Rai

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1/4 Tsp(0.59 gm) Jeera

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1/4 Tsp(0.53 gm) Dry Mango Powder

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1/4 Tsp(0.63 gm) Black Pepper

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1/4 Powder Tsp(0.54 gm) Red Chilly

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1/4 Tsp(0.6 gm) Haldi

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1/2 Tsp(2.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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20.0 Ml(20.0 ml) Water
  • In a kadai, heat 1 tsp oil.

  • Add 1/4th tsp rai, 1/4th tsp jeera, 1/4th tsp ginger garlic paste and saute.

  • Add 2 tbsp chopped onion, 2 tbsp chopped tomato and saute well.

  • Now add 1/4th cup diced brinjal, 1/2 tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp dry mango powder, 1/4th tsp black pepper powder, 2 kadi patta leaves and a little water.

  • Saute well, close with lid and allow to cook.

  • Add 1/4th cup boiled diced potato and saute.

  • Sprinkle 1/4th tsp chopped coriander leaves.

  • Serve hot with chapati or rice.