Recipe · Dals, Vegetables, Gravies and Non-Veg · by Dr. Geeta Dharmatti, Consultant Nutritionist, Geeta Nutri Heal
Vangiacha Bharit
Good for all
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 64
Per serving
1 serving
Safe for your stage
Phosphorus37 mg
Potassium216.8 mg
Sodium3.84 mg
Protein1.5 g
Energy70.42 kcal
Sodium in salt is not included in above calculation
Ingredients
- Brinjal100 g · 1/2 of big bharthabaingan
- Onion big50 g · 1/2 big onion
- Chillies green5 g · 1
- Ginger fresh5 g · 1/4'' piece
- Mustard seeds2 g · 1/2 tsp
- Asafoetida1 g · 1/4 tsp
- Turmeric powder2 g · 1/2 tsp
- Groundnut oil7.5 g · 1 1/2 tsp
Method
- 1Roast the eggplant on a stove. After it gets roasted completely, allow it to cool and then remove the skin and mash the pulp and keep.
- 2Heat oil in a pan, add mustard seeds and allow it, add chopped ginger and garlic, a pinch of asafetida.
- 3After that add onions and allow to fry till cooked. Add the Baigan pulp, and remaining spices and salt.
- 4Add 20ml water, mix, and cook for 2 minutes
- 5Serve hot with chapatti or Paratha
Notes from the contributor
- • Add Salt as advised by your Dietician
Sources
- KWF · Proprietary-with-permission · id kwf_vangiacha_bharit