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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small amount of water, cook vegetables until almost done. | 2. Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste. | 3. Add yogurt, tumeric and salt to the spice paste and mix well. | 4. Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice. | 5. Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop. | 6. Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables. | 7. Serve over rice. | 8. If you have them, toss some spicy banana chips (not sweet ones) on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable wide	4 -5	cups	cut mixed	-	-	-	-
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
curry leaf	6			-	-	-	-
coconut	1	cup	unsweetened grated	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
hot green chili pepper	1			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
yogurt	1 1/4	cups		186.8125	14.2712	10.6269	9.9531
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488

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