Foodies Nest



SnowFall Widget

"Welcome to my Blog!!!"

Monday, October 17, 2011

BRINJAL POTATO CURRY


Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. Check out the nutritional value and also the health benefits of eating brinjal.
Nutrition value of brinjal:
Given here is the nutrition value of a serving of 100 g
Calcium - 525 mg
Cholesterol - 16mg
Dietary Fiber - 4.9g
Iron - 6mg
Potassium - 618mg
Protein - 8g
Saturated Fat - 5.2g
Sodium - 62mg
Sugars - 11.4g
Total Carbohydrates - 17.8g
Total Fat - 27.5g
vitamin------------------------------------------------------------------------------------------                                                        


Ingredients:
  1. potato-1/2cup
  2. large onion-half
  3. tomato-1/4cup
  4. mustard oil
  5. salt
  6. water
  7. curry leaves
  8. coriander leaves
  9. mustard seeds
  10. coriander powder-2tsp
  11. red-chilli's powder-1tsp
  12. turmeric powder-1/4tsp
  13. brinjal-1cup
Method:
  • wash the potato and brinjal.potato and brijal cut into small pieces.both are drop the water.
  • brinjal,potato suddenly change the color.
  • take a non-stick pan,heat comes in a pan add 5tsp of mustard oil ,mustard seeds,curry leaves and onion.onion comes in golden brown add tomatoes. 
  • fry 5mins.after 5mins add potato and brinjal.frying oil in 5mins.
  • add all the powders,salt ad water.
  • boil 19mins.after 19mins switch off the flame.take another bowl drop the brinjal potato curry decorate some coriander leaves.

Serving:
  • boiled rice,curd rice,rasam,tamarind rice

No comments:

Post a Comment

Share to others: