STEP 2.Take a pan and add in hot oil a tablespoon of cumin seeds, once the cumin seeds start roasting then add chopped onions and fry for 30 seconds.
STEP 3.Add potatoes and a little salt. Fry potatoes for 5-7 minutes. Sprinkle water if required.
STEP 4.Add eggplant to the pan and black chickpeas. Add salt, turmeric powder and mix well. Cover the lid and cook for 5 minutes.
STEP 5.After adding eggplant, cook for at least 15 minutes. Add some garam masala. eggplant will cook quickly but keep checking the potatoes. The sabji is ready.
Nutrition value
413
calories per serving
6 g Fat17 g Protein68 g Carbs35 g FiberOther
Current Totals
6 g Fat
17 g Protein
68 g Carbs
35 g Fiber
MacroNutrients
Carbs
68 g
Protein
17 g
Fiber
35 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
278 mg
Iron
17 mg
Vitamin A
1531 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
267 mcg
Vitamin B12
0 mcg
Vitamin C
125 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
347 mg
Manganese
3 mg
Phosphorus
379 mg
Selenium
16 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
