Thaw mixed veggie / green peas
Cut rest of the veggies
Add Chili, dahlia, coconut, cilantro, jeera, poppy seed, black pepper, cloves, cinnamon, coriander seeds, garlic, salt (half qty) into mixie jar and blend until smooth
Add tempering (oil, mustard seeds, cloves, cinnamon)
To that add curry leaves and onion. Fry for 2 minutes
Add tomato - let it cook until soft
Add cut vegetables (beetroot, potato, chayote) and fry for 3 minutes
Add rest of the salt and 1 cup water and let it come to boil
Add frozen veggies and cook for 5 minutes
Add the ground paste and cook for 10 minutes on low to medium heat. Keep stirring to avoid sticking.
Add water and salt as needed to adjust consistency
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 528 (98%)|
|Amt Per Serving||% DV|
|Total Fat 58.7g||78 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 29.6g|
|Cholesterol 0mg||0 %|
|Sodium 18.5mg||1 %|
|Potassium 87.7mg||2 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2.4g|
|Protein 1.3g||2 %|
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: 539
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