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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Fennel | 1/2 bulb (87g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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: Dry white peas-soaked for 8 hours
- 1 no: Medium sized onion-chopped
- 1 pod: Garlic
- 1/2" piece: Ginger
- 1 tbsp: Dry coconut
- 1 tbsp: Badishap (fennel seeds)
- 2 tsp: Coriander seeds
- 1 tsp: Zeera
- 6-7 no: Cloves
- 5-6 no: Pepper corns
- 1 no: Green elaichi
- 1/2 no: Bada elaichi
- 1" stick: Cinnamon
- 3 no: Red chillies
Directions
In a pan, heat oil. Roast the onions till they turn brown and keep aside.
Roast all dry ingredients, except dry peas till brown.
Add ginger, garlic and roasted onions to the roasted ingredients and grind to a fine paste.
Pressure cook the dry peas till done. Chop one tomato finely. Crush garlic lightly.
In a kadai heat oil. Add crushed garlic and curry leaves. Fry till garlic becomes brown. Add ground paste and fry till oil shows up.
Add tomatoes and fry. Add boiled peas and salt. Cook till done.
Category:Indian Recipes
Category:Marathi
Category:Marathi Vegetarian