51 cup Vangi bhat : to small brinjals cut in four nnkeot in water. in oan dry roast tbs of dhania seeds three tbs chana dal few clovs peppercorns littke cinnamom little ajwain little carrom seeds n dry red chillies then cool n make powdet. heat oil in cooker. when hot add tbs oil. when oil is hot aff sliced onions. when done add mixer paste. when done add brinjals n stir. add cuos rice whichvwas washed clean n mix checkvfor salt add water n close lid. give whistles. cool add lot if fresh corriander.
Directions : Vangi hat from Maharashtra Recipe
STEP 1.Vangi bhat : 5 to 6 small brinjals cut in four nnkeot in water. in oan dry roast 2 tbs of dhania seeds three tbs chana dal few clovs peppercorns littke cinnamom little ajwain little carrom seeds n 10 12 dry red chillies then cool n make powdet. heat oil in cooker. when hot add 3 tbs oil. when oil is hot aff 2 sliced onions. when done add mixer paste. when done add brinjals n stir. add 3 cuos rice whichvwas washed clean n mix checkvfor salt add 5 cup water n close lid. give 3 whistles. cool add lot if fresh corriander.
Nutrition value
6856
calories per serving
445 g Fat272 g Protein331 g Carbs1143 g FiberOther
Current Totals
445 g Fat
272 g Protein
331 g Carbs
1143 g Fiber
MacroNutrients
Carbs
331 g
Protein
272 g
Fiber
1143 g
Fats
Fat
445 g
Vitamins & Minerals
Calcium
18309 mg
Iron
450 mg
Vitamin A
3111 mcg
Vitamin B1
5 mg
Vitamin B2
6 mg
Vitamin B3
31 mg
Vitamin B6
1 mg
Vitamin B9
563 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
26 mg
Copper
37 mcg
Magnesium
8747 mg
Manganese
72 mg
Phosphorus
7472 mg
Selenium
162 mcg
Zinc
100 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
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