Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
112 | 2.7 | 14.2 | 4.5 |
2 Katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: 3/4 katori
- If you are prescribed 2000 Kcal, you can consume: 1 katori
- 2 cups brinjal, chopped into dice sized pieces
- 1.5 large tomatoes, finely chopped
- 1 large potato, chopped into dice sized pieces
- 1 large onion, finely chopped
- 4 small garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 whole green chillies, sliced (optional)
- 4 tsp groundnut oil
- 2 sprigs coriander leaves, finely chopped for garnish
- ½ cup water
Dry Spices
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp red chilli powder
- Use minimal amount of salt
- Peel potatoes, onion, ginger and garlic and wash them along with brinjal.
- Dice the potatoes and chop the brinjal into large chunks. Finely chop the onion, tomatoes, crush ginger and garlic.
- Heat oil in a karahi/ pan. Add cumin seeds and let them splutter. Add onion, sliced green chillies, crushed ginger and garlic. Fry for a few seconds.
- Add potatoes and continue to cook for a few minutes. Then add the tomatoes, fry for a few minutes and add the brinjal chunks.
- Fry for 4-5 minutes on low flame and add salt, turmeric powder, coriander powder, chilli powder, and fry for 1-2 minutes.
- Add water to the vegetable mix and let it simmer for 10-12 minutes in a covered pan. Stir occasionally. Garnish with chopped coriander leaves.
- Serve hot with multigrain roti.