KCAL
304
PROTEIN
6.77g
CARBS
30.1g
FAT
16.77g
FIBRE
14.4g
SUGAR
3.18g
ADDED
SUGAR
SUGAR
0.01g
SODIUM
1,527mg
CALCIUM
98.83mg
IRON
3.68mg
SERVING 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
Step 1: Wash and pat dry the tindas. Cut a deep cross-slit on each tinda, starting from the top and stopping just before the base, so the tinda remains whole but opens slightly to hold the stuffing.
Step 2: Take the Bharma Magic Mixx and stuff a small amount into each tinda slit, pressing it gently to ensure the spice mix is well-packed.
Step 3: Heat oil in a skillet over medium heat. Place the stuffed tindas in the skillet and cook for 3-4 minutes, turning them gently until they are lightly browned on all sides.
Step 4: Reduce the heat to low, cover the skillet with a lid, and allow the tindas to steam-cook for an additional 8-10 minutes, or until they are tender, turning occasionally to cook evenly.
Step 5: Garnish with fresh coriander if desired, and serve warm.
OUR PACK CONTAINS'
- 6 Mix Test
- 2 Pouch Magic Mixx
NOT INCLUDED IN PACK
- Always Biriyani (67 Sachets, use 1 for this Recipe)- 300g paneer
- - 150g mixed bell peppers (red, yellow, green)
- - 100g peas
- - 200g onion
- - 150g tomato
- - 50g mint leaves
- - 50g coriander leaves
- - 3 tbsp yogurt
- - 50ml oil
- - 10g ginger-garlic paste
- Approx. cost of items based on Indian market ₹350
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
16.77g
Fat
14.4g
Fibre
30.1g
Carbs
6.77g
Protein
304
Calories
3.18g
Sugar
Affordable
₹120.00
₹120.00
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