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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- 4 no: Large potatoes, cubed
- 1 1/2 cups: Rice, washed
- 3/4 cup: Yoghurt
- 5 cm: Ginger
- 2 pieces: Cinnamon
- 3 tsp: Coriander seeds
- 1/4 tsp: Turmeric
- 1/2 cup: Coriander leaves, chopped
- 1/4 cup: Dry coconut (copra), grated
- 5 no: Green chillies, chopped
- Salt to taste
- Oil for frying
Directions
Fry potatoes and cashewnuts separately. Reserve.
Grind green chillies, ginger, cinnamon, coriander seeds and turmeric.
Heat 2 tbsps oil and fry the ground paste. Add fried potatoes and yoghurt. Add rice and stir fry.
Add 3 cups water, salt and cook the rice. Add fried cashewnuts.
Garnish with dry grated coconut and coriander leaves, and serve hot.
Category:Indian Recipes
Category:Marathi
Category:Marathi Vegetarian