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Brinjal Capsicum Subzi
'Brinjal Capsicum Subzi', would come to a super rescue. No need for any extra masalas, as capsicum, brings out excellent flavor to this dish.
Course
Side Dish
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
19
minutes
minutes
Servings
4
people
Calories
130
kcal
Author
Sujatha Muralidhar
Ingredients
3
tablespoon
vegetable oil
1
tablespoon
fennel seeds
¼
cup
onion
chopped
1
baby eggplant
/brinjal
1
green pepper
/ capsicum
1
teaspoon
red chili powder
½
teaspoon
salt
or as required
Instructions
Over medium heat, in a nonstick pan, add 2 tablespoons of vegetable oil and fennel seeds.
Once the fennel seed's color slightly changes, add chopped onion.
Saute until the onion becomes soft and tender.
Now add chopped eggplant, green pepper, red chili powder, and salt.
In low heat, cover with a lid and cook until eggplant becomes soft and done in the center. Stir occasionally.
Serve with rice or roti.
Nutrition
Calories:
130
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
10
g
|
Sodium:
306
mg
|
Potassium:
259
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
325
IU
|
Vitamin C:
27.5
mg
|
Calcium:
32
mg
|
Iron:
0.7
mg