To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook. To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.
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|Serving Size: 1 Serving (5847g)|
|Recipe Makes: 1|
|Calories from Fat: 865 (21%)|
|Amt Per Serving||% DV|
|Total Fat 96.1g||128 %|
|Saturated Fat 77.6g||388 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 18mg||6 %|
|Sodium 866.2mg||30 %|
|Potassium 19269.7mg||507 %|
|Total Carbohydrate 765.5g||225 %|
|Dietary Fiber 106.1g||424 %|
|Sugars, other 659.4g|
|Protein 128.7g||184 %|
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Calories per serving: 4193
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