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Kadu Bouranee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.746
Energy (kCal)1175.0961
Carbohydrates (g)154.303
Total fats (g)58.2683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned. | 2. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered -- -B.) Mix together the ingredients for the yogurt sauce. | 3. Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 2 lbs 136.0779 29.7557 9.344 0.635
    corn oil 1/4 cup 490.5 0.0 0.0 54.5
    garlic 1 tablespoon crushed 1.043 0.2314 0.0445 0.0035
    water 1 cup 0.0 0.0 0.0 0.0
    salt 1/2 tablespoon - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    tomato sauce 4 ounces 128.142 20.4007 6.6793 2.2226
    gingerroot 1/2 teaspoon chopped - - - -
    coriander seed 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    garlic 1/4 teaspoon crushed 1.043 0.2314 0.0445 0.0035
    salt 1/4 tablespoon - - - -
    plain yogurt 3/4 cup - - - -
    mint crushed dried - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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