Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Sauce | 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 cup chopped spring onions
- 1/2 cup chopped capsicum
- 1/2 cup chopped mushrooms
- 1/2 cup boiled, peeled & chopped potatoes
- 1 tbsp ginger-garlic paste
- 1 tbsp soya sauce
- 2 tbsp tomato ketchup
- 1 tbsp chili sauce
- 2 tbsp oil
- Salt and pepper to taste
- =
Directions
Heat oil in a pan and fry the chopped spring onions and ginger-garlic paste for 2 minutes.
Also add capsicum, mushrooms, potatoes and fry for few more minutes.
Then add soya sauce, chili sauce, tomato ketchup, salt, pepper powder and stir until the sauce is coated to the vegetables. Cook until the vegetables are tender and remove from heat.
Garnish with coriander leaves and serve hot with plain rice or chapaties.
Preparation time: 15-20 minutes