Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Ghee | 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
- 2 tablespoon(s) bengal gram flour (besan)
- 2 cup(s) yoghurt, preferably sour
- 4 cups water
- 2 teaspoon(s) grated ginger
- 2 green chilli(es) slit or chopped fine
- 2 teaspoon(s) sugar or to taste
- 1 teaspoon(s) each of mustard seeds and cumin seeds
- 1/2 teaspoon(s) each of asafoetida and turmeric powders
- 2 tablespoon(s) ghee (clarified butter)
- 1 red chilli(es) broken into pieces
- 4 curry leaves (kadi patta)
- salt to taste
- finely chopped coriander leaves to garnish
Directions
Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
Add the mustard seeds and the cumin seeds. Let them crackle.
Add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.
Category:Indian Recipes
Category:West Indian Recipes
Category:Gujrati