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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- =
- 1 cup cooked white Basmati rice
- 1 medium onion sliced thinly
- 1 tomato chopped
- salt, to taste
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 tsp mustard seeds
- a couple of dried curry leaves
- freshly chopped coriander for garnish
- 1 tbsp cooking oil
- =
Directions
Heat oil in a non-stick pan and add curry leaves and mustard seeds. When they start to sizzle, add sliced onions.
Cook till onions turn transparent and add chopped tomatoes. Cook for a few minutes till tomatoes begin to pulp. Add salt, turmeric and chili powder and allow spices to blend in.
Add in cooked rice and stir-fry till mixes in with all spices. Garnish with chopped coriander leaves and serve warm.