Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Coriander | 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
- vegetables of choice (eg. onions, eggplant, cauliflower, potatoes, etc.)
- beans of choice (eg. green beans, etc.)
- ginger-garlic paste, to taste
- ground coriander, to taste
- chopped tomatoes, to taste
- salt, to taste
- 1 cup water
- lemon juice
- freshly ground pepper
- cilantro
Directions
Heat the oil in a wide, heavy saucepan over a medium flame.
When hot, put in the cumin seeds.
Stir for half a minute.
Pour in the ginger-garlic.
Stir and cook for about two minutes.
Put in the coriander and stir a few times.
Put in the chopped tomatoes.
Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon.
Put in the vegetables and salt and one cup of water and simmer them.
Cover, turn heat to low and cook for 8 – 10 minutes or until the beans are tender and steamed and the water has been absorbed.
Remove the cover.
Add the lemon juice and a generous amounts of freshly ground pepper.
Garnish with cilantro.
Category:North Indian Vegetarian