Serves 3
| Ingredients |
Brinjal - 300 gms |
Finely chopped coriander leaves |
Coriander powder |
Onions - 2-3 medium sized |
Chilli powder |
Rice - 1 cup |
Salt to taste |
Cooking oil - 2 tbsps |
| Water - 2 1/2 cups |
|
Method
Cut the brinjal & onions to not very fine pieces.
Saute the onions till they get transparent. Then, add the brinjals.
Add the spice powders and saute the curry for 4-5 minutes.
Cook the rice in the quantity of water mentioned above. Do not overcook.
Allow it to cool and then mix it with the curry just prepared above taking care that it doesn't mash.
Garnish with finely chopped coriander leaves.
Serve hot.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
285 |
Carotene ( μg) |
1227 |
| Protein (g) |
7.92 |
Vitamin C (mg) |
40 |
| Carbohydrate (g) |
39.9 |
Mg (mg) |
58.2 |
| Fat (g) |
10.42 |
Na (mg) |
14.72 |
| Fibre (g) |
2.6 |
K (mg) |
306.2 |
| Minerals (g) |
1.58 |
Mn (mg) |
0.5 |
| Calcium (mg) |
107.45 |
Zn (mg) |
0.95 |
| Phosphorus (mg) |
154.2 |
Cr (mg) |
0.02 |
| Iron (mg) |
2.17 |
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