Brinjals cut into cubes and soaked 3-4 medium
Potatoes peeled and cut into cubes 2 medium
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Asafoetida ¼ teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder ½ teaspoon
Dried mango powder 1 teaspoon
Dried fenugreek leaves (kasoori methi) crushed 1 teaspoon
Chapatti to serve
Pickle to serve
Heat oil in a non-stick pan. Add cumin seeds, asafoetida, turmeric powder and potato cubes, mix and cook for 1 minute.
Sprinkle some water, cover and cook till potatoes are half done. Add drained brinjal, mix, cover and cook for 2 minutes.
Add salt, chilli powder, coriander powder and cumin powder, mix, cover and cook for 6-8 minutes.
Add dried mango powder and dried fenugreek leaves and mix well.
Serve hot with chapattis and pickle.
Pic Courtesy: Google
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