Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Beans | not in our table | 0 |
| Water | 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 teaspoons oil
- mustard seeds
- cumin seeds
- black gram dal
- halved red chilli
- asafoetida powder
- a few curry leaves
- chopped beans
- salt to taste
- 2 tablespoons water
- grated coconut
Directions
Heat 2 teaspoons oil in a heavy saucepan.
Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons water.
Cover saucepan with a lid and simmer over a low heat until the beans are tender.
Add the grated coconut.
Mix thoroughly.
Category:South Indian Vegetarian
Category:Black mustard seed Recipes
Category:Fresh chile pepper Recipes
Category:Green bean Recipes
Category:Coconut Recipes
Category:Curry leaf Recipes