Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
250
Calories
10g
Protein
1g
Fat
54g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 of potato, diced
- 1 cup of cauliflower flowerets, almost similar size as potatoes
- 2 teaspoon of freshly ground mustard paste
- 1 medium size tomato, quartered
- 1 green chilly
- 1/2 teaspoon of turmeric powder
- salt, to taste
Directions
1
Mix all the ingredients in a small saucepan, and add a cup of water.
2
Cook covered, on low heat, until the vegetables are done.
3
Serve in room temperature.
4
Note:This dish should have some gravy- add some more water if needed.
5
Category:Bangladeshi Recipes
6
Category:Bangladeshi Vegetarian
Recipe sourced from
fandom