A generic recipe for vegetables that uses whole red chillies. This is not too spicy, and thus complements spicy main course dishes like curry rice. This works for French beans, carrots (not too sweet), cabbage, boiled potatoes, spinach, etc.
1. Heat the oil in a pan on full flame.
2. Add the mustard seeds and cumin and heat it till it sputters.
3. Add the chillies and heat it for approx. 15s.
4. Add the curry leaves and garlic and heat it till the colour of the garlic changes.
5. Add the chopped onion and heat it on medium flame till the colour of the onion changes.
6. Add the vegetables and heat it till the vegetable softens.
7. Add turmeric, salt and the water to the mixture. Close the pan with a lid and heat for 7 min. on low flame.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 82 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 64.7mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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