A sweet and spicy blend of Brinjal and Apple dry gravy, relished as a side dish usually during your everyday meal.Healthy meal.Made with many type of flavor.Taste is sweet as well as spicy.This recipe can be eaten in lunch as well as dinner.
STEP 1.Cut the apple and eggplant bush to wedges .
STEP 2.Fry the apple and eggplant bush in an exceedingly pan and keep it aside.
STEP 1.You will be able to fry them singly furthermore until it is golden brown
STEP 3.In the same pan, add cumin with the leftover hot oil.
STEP 4.Then add red chili pepper powder, seasoner powder and stir with 1/4 th cup water until the water evaporates.
STEP 5.Add the cooked apples and eggplant bush into the pan and blend well.
STEP 6.Add garam masala and salt and keep it in on low flame for five minutes and pop out heat.
STEP 7.Serve jammu and kashmir vogue bom chount - wangan instruction with spiced carrot pulao instruction or plain rice and nadru ke kabab.
Nutrition value
113
calories per serving
4 g Fat6 g Protein16 g Carbs11 g FiberOther
Current Totals
Fat
4g
Protein
6g
Carbs
16g
Fiber
11g
MacroNutrients
Carbs
16g
Protein
6g
Fiber
11g
Fats
Fat
4g
Vitamins & Minerals
Calcium
361mg
Iron
6mg
Vitamin A
1318mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
56mcg
Vitamin B12
0mcg
Vitamin C
34mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
121mg
Manganese
2mg
Phosphorus
153mg
Selenium
7mcg
Zinc
1mg
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