Maggi Around India for 24 Hours - Which State Did It Best?

Ingredients

• 2 Tbsp Refined Oil (vegetable or canola oil)
• 1 tsp Mustard Seeds (for tempering)
• 1 large Potato (peeled and diced about 1‑cm cubes)
• ½ tsp Salt (for seasoning potatoes)
• 1 medium Onion (thinly sliced)
• 1 small Carrot (peeled and diced)
• ½ medium Bell Pepper (any colour, diced)
• 1 medium Tomato (chopped)
• ¼ tsp Turmeric Powder (ground)
• ¼ tsp Red Chili Powder (adjust to heat preference)
• 2 cup Water (for cooking vegetables and noodles)
• 2 packet Maggi Masala Packets (standard 70 g packets, use the flavoring sachet only)
• 2 packet Maggi Noodles (break into halves if you prefer shorter strands)
• 1 tsp Lemon Juice (freshly squeezed)
• 2 Tbsp Fresh Coriander Leaves (roughly chopped)
• 1 medium Eggplant (Brinjal) (thinly sliced and cut into diamond shapes)
• ¼ tsp Red Chili Powder (for eggplant) (optional for extra heat)
• ¼ tsp Turmeric Powder (for eggplant)
• ¼ tsp Salt (for eggplant)
• 2 Tbsp Oil for Frying Eggplant (same refined oil as above)
• 1 tsp Ghee (optional garnish) (adds richness)

Instructions

1. Temper Mustard Seeds

   Heat 2 Tbsp refined oil in the large skillet over medium heat. Add 1 tsp mustard seeds and let them sizzle until they start to pop.

   Time: PT2M

   Temperature: medium heat

2. Sauté Potatoes

   Add the diced potato and ½ tsp salt. Stir quickly, then cover the skillet with a lid and let the potatoes steam‑soften for about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Onion

   Uncover, add the sliced onion and sauté until translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

4. Introduce Remaining Vegetables

   Add diced carrot, bell pepper, and tomato. Sprinkle ¼ tsp turmeric and ¼ tsp red chili powder. Stir‑fry for 3 minutes until vegetables soften slightly.

   Time: PT3M

   Temperature: medium heat

5. Add Water and Maggi Seasoning

   Pour in 2 cups water, bring to a gentle boil, then add the two Maggi masala packets. Stir to dissolve the seasoning.

   Time: PT5M

   Temperature: medium heat

6. Cook Maggi Noodles

   Add the two Maggi noodle cakes, break them gently, and cook for 2 minutes or until just tender.

   Time: PT2M

   Temperature: medium heat

7. Finish with Lemon and Coriander

   Stir in 1 tsp lemon juice and 2 Tbsp chopped coriander leaves. Optionally, swirl in 1 tsp ghee for richness.

   Time: PT1M

8. Prepare Baingan Bhaji

   While the noodles cook, slice the eggplant thinly, cut each slice into diamond shapes, and toss with ¼ tsp salt, ¼ tsp red chili powder, and ¼ tsp turmeric.

   Time: PT5M

9. Fry Eggplant

   Heat another 2 Tbsp oil in a clean skillet over medium‑high heat. Fry the seasoned eggplant pieces on both sides until golden brown and crisp, about 8 minutes total.

   Time: PT8M

   Temperature: medium‑high heat

10. Plate and Serve

    Transfer the Maggi mixture to a serving plate, arrange the crispy baingan bhaji on top, garnish with extra coriander if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

70 g

Fat

18 g

Fiber

5 g