Bengana Recipe
Recipe By Slurrp
A simple eggplant recipe prepared from a combination of brinjal, potatoes, onions, black chickpea, and flavouring spices.
4.6
21 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Bengana Recipe
- 300 gram Eggplant
- 2 No.s Potatoes
- 1 tablespoon Cumin seeds
- 1 tablespoon Black chickpea
- 1 cup chopped Onion
- 1 tablespoon Turmeric powder
- As required Salt
- As required Mustard oil for cooking
Directions: Bengana Recipe
- STEP 1.Chop the eggplant and potatoes.
- 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
value
413
calories per serving
6 g Fat17 g Protein68 g Carbs35 g FiberOther
Current Totals
- Fat6g
- Protein17g
- Carbs68g
- Fiber35g
MacroNutrients
- Carbs68g
- Protein17g
- Fiber35g
Fats
- Fat6g
Vitamins & Minerals
- Calcium278mg
- Iron17mg
- Vitamin A1531mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9267mcg
- Vitamin B120mcg
- Vitamin C125mg
- Vitamin E2mg
- Copper1mcg
- Magnesium347mg
- Manganese3mg
- Phosphorus379mg
- Selenium16mcg
- Zinc5mg
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
Recipe By Slurrp