Pan-Indian · Curry
Baingan bharta
Smoky mashed brinjal
- Energy
- 109 kcal
- Protein
- 2.99 g
- Fibre
- 6.89 g
- Time
- 30 min
Per serving, 193 g.1 Good for lunch or dinner.
One serving gives you
- 22%of the day’s folate
- 28%of the day’s fibre
- 26%of the day’s vitamin C
- 13%of the day’s potassium
Nutrition facts
One serving, 193 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy109 kcal6%
Carbohydrates
- Carbohydrate8.99 g3%
- Fibre6.89 g28%
- Soluble fibre1.84 g
Fats
- Fat6.32 g13%
- Saturated fat limit1.15 g6% of limit
- Monounsaturated fat2.96 g
- Polyunsaturated fat1.78 g
- Omega-61.74 g22%
- Omega-30.04 g4%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein2.99 g6%
- Histidine56.1 mg9%
- Isoleucine97.9 mg8%
- Leucine154 mg7%
- Lysine111 mg10%
- Methionine + cystine52.1 mg9%
- Phenylalanine + tyrosine213 mg25%
- Threonine88.1 mg21%
- Tryptophan25.7 mg12%
- Valine124 mg16%
Vitamins
- Vitamin A35.5 µg4%
- Vitamin B10.1 mg7%
- Vitamin B20.16 mg8%
- Vitamin B30.97 mg9%
- Vitamin B50.58 mg12%
- Vitamin B60.17 mg9%
- BiotinNot in the source data
- Folate48.7 µg22%
- Vitamin B120 µg0%
- Vitamin C16.8 mg26%
- Vitamin D0 µg0%
- Vitamin E1.08 mg14%
- Vitamin K26.7 µg49%
Minerals
- Calcium38.3 mg4%
- ChromiumNot in the source data
- Copper0.21 mg12%
- IodineNot in the source data
- Iron1.09 mg4%
- Magnesium42.2 mg11%
- Manganese0.39 mg10%
- MolybdenumNot in the source data
- Phosphorus65.2 mg7%
- Potassium471 mg13%
- Selenium0.26 µg<1%
- Sodium limit204 mg10% of limit
- Zinc0.47 mg4%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Brinjal - all varieties vankaya122 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Chillies, green - all varieties pachi mirapakaya5 g
- Onion, big ullipaya25 g
- Tomato, ripe, local30 g
- Garlic, big clove vellulli3 g
- Iodized salt (table salt) uppu0.5 g
Method
About 30 minutes.
- 1
Wash and cut brinjal.
- 2
Heat 5.5 g groundnut oil and add cumin seeds, broken dry red chilli and a pinch of asafoetida; let the cumin crackle.
- 3
Roast brinjal over a flame until charred and soft; peel, mash and cook with the onion, garlic, tomato and green chilli for 8 minutes.
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