Estimated Nutrition (whole recipe, rough)
Counts 11 of 18 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
| Yam | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | 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
- =
- 3 tbsp tamarind paste
- 6 cocum pieces - soaked in ½ cup water
- 3 medium potatoes
- 1 medium carrot
- 12 pieces okra
- 6 green chillies
- 4 small aubergines
- 100 gm yam
- 6 tbsp oil
- ½ tsp fenugreek seeds
- 1 tsp cumin seeds
- 2 tsp chopped ginger
- 12-14 curry leaves
- pinch hing
- 2 tbsp gram flour
- 1 tsp chilli powder
- 1 tsp turmeric
- 12-14 green beans
- salt
- 1 tsp sugar
- 1 tbsp mint leaves
- 1 tbsp chopped coriander
- =
Directions
Dice the vegetables. Heat 4 tbsp oil. Add fenugreek seeds followed by cumin. Stir in ginger, two chopped green chillies and curry leaves. Fry for 1 minute. Add hing and gram flour. Stir and fry for 5 minutes.
Add chilli, turmeric and 1 tbsp oil. Sauté for 2 minutes. Pour in 750 ml hot water and bring to a boil, stirring continuously.
Add the yam and after 10 minutes add potatoes. After 5 minutes add remaining vegetables, salt, sugar, tamarind, cocum, and 4 whole chillies.
Cook until vegetables are tender. Add mint and coriander. Serve with rice.