Local
Family
Second course
Tempered Cashew, Potato & Brinjal
30Min
Intermediate
100
g
Cashews nut
250
g
Potato
250
g
Brinjal
150
g
Onion
1
tbsp
Garlic Crushed
1
tbsp
Chopped Ginger
4
Capsules
Green chilis
1
piece
Cinnamon
0.25
tsp
Mustard Seeds
100
g
Tomatoes
1
cube
MAGGI Jumbo Chicken cube
4
tbsp
Corn oil
2
tbsp
Chilli Flakes
1
tsp
Turmeric powder
5
g
Spices, curry powder
5
Leafs
Curry Leaves
1
Leaf
Pandan Leaves
2
g
Salt, table
2
g
Spices, pepper, white
.
Nutrition Value
Energy
230.45 kcal
Carbohydrates
38.72 g
Protein
11.27 g
Fats
27.42 g
Fiber
9.82 g
Sodium
984.57 mg
Potassium
1130.71 mg
Information per serving
Instructions
30 Minutes
1st Step
5 Min
Deep fry the potatoes and brinjals till golden brown. Keep aside.
2nd Step
10 Min
Heat oil in a flat pan. Slightly temper the ginger, garlic, mustard seeds, curry leaves, pandanus leaf and onion.
3rd Step
5 Min
Add all the spices and green chilies and continue tempering.
4th Step
5 Min
Add all the vegetables and the cashew nuts. Stir well on medium heat.
5th Step
3 Min
Sprinkle a MAGGI Jumbo Chicken Cube on top of the mixture, and stir well.
6th Step
2 Min
Add salt and pepper to taste. If required add a few drops of lime juice.
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