STEP 1.Procedure:-1. First cut vegetables and eggplants and wash them and keep them in water for some time.
STEP 2.3.Vegetables should be boiled with little water, salt to taste, turmeric, two green chillies and brinjal.
STEP 3.2. Now heat the oil in a pan and add a pinch of dry chillies and garlic cloves and shake it a little.
STEP 4.4. After stirring the boiled vegetables for a while, it is ready
STEP 5.Cook the punka vegetables.
STEP 6.It is very beneficial for the body
Nutrition value
5
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
25 mg
Iron
1 mg
Vitamin A
328 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
14 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
8 mg
Manganese
0 mg
Phosphorus
10 mg
Selenium
1 mcg
Zinc
0 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
