Cut potato and eggplant into small pieces
Take frying pan and pour 1 tbsp oil
After the oil is hot, add cumin and mustard seed to it
When the mustard seeds crackle, add potato and eggplant
Saute about 10-15 seconds
Add garlic paste and other dry spices as mentioned above.
Stir in one cup of water.
Add salt
Cover the pan and reduce heat to low.
Heat till until potatoes are soft, but not mushy.
Nutrition Facts
Calculated for 1 serving (781g)
Recipe makes 4 servings
Calories 249
Calories from Fat 18 (7%)
Amount Per Serving %DV
Total Fat 2.1g 3%
Saturated Fat 0.4g 1%
Polyunsat. Fat 0.8g
Monounsat. Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 39mg 1%
Potassium 2035mg 58%
Total Carbohydrate 57.1g 19%
Dietary Fiber 26.3g 105%
Sugars 17.1g
Protein 9.4g 18%
Vitamin A 758mcg 15%
Vitamin B6 0.9mg 46%
Vitamin B12 0.0mcg 0%
Vitamin C 35mg 59%
Vitamin E 0mcg 0%
Calcium 89mg 8%
Magnesium 126mg 31%
Iron 3mg 18%
Alcohol 0.0g Caffeine 0.0mg