Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 kg Kanda
- 25g tamarind
- A pinch of red coloring
- Oil for frying
- 50g peanuts
- 25g black gram
- 6 green chilies
- 2 tbsp coriander powder
- 1 tbsp chili powder
- 1 bunch of coriander and curry leaves
- 10g mustard seeds
- 10g cumin seeds
- Salt to taste
- =
Directions
Peel the Kanda and cut them into small pieces. Boil them in water for 10 minutes. Also add tamarind, salt, red color to the boiling water.
When the pieces turn their color, remove from water and keep aside.
Heat oil and fry the pieces until golden brown. Remove the pieces and keep aside.
In the remaining oil, fry mustard and cumin seeds, black gram and peanuts.
When they turn brown color, add green chilies, coriander powder, chili powder, cilantro, curry leaves, salt and the fried pieces.
Fry for another 5 minutes and remove from heat.
Serve as a side dish with rice.