🍽Recipe
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| Calories304 | Carbs30.1 | Protein6.8 | Fats16.8 | Fibre14.4 |
| Sugar3.2 | Added Sugar0 | Sodium1,527 | Calcium98.8 | Iron3.7 |
🍽 Serving Tips
Serve Aloo Baingan hot in a deep bowl with a fresh garnish and a crisp side.
👨🍳 Chef's Tips
"Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better." 😆
🍴 Recipe
- Wash and dice both the potatoes and eggplant into similar-sized cubes. This will help them cook evenly.
- Heat oil in a skillet over medium heat. Add the diced potatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften and turn golden.
- Add the diced eggplant to the skillet and continue to cook, stirring occasionally, for another 4-5 minutes.
- Sprinkle the 9g of Dry Cook Magic Mixx over the potatoes and eggplant. Toss everything well to ensure the vegetables are evenly coated with the spices.
- Lower the heat to low, cover the skillet with a lid, and let the vegetables cook for another 5-7 minutes, or until both the potatoes and eggplant are tender.
- Garnish with fresh coriander if desired, and serve warm with chapati, rice, or as a side dish.
OUR PACK CONTAINS
- Dry Veg Magic Mixx — 1 pouch
NOT INCLUDED IN PACK
- potatoes — 125 g
- eggplant — 200 g
- oil — 15 g
- coriander — 20 g
