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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft. | 2. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked. | 3. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s). | 4. Serve with rice, coconut rice, or appam. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable potato	4	cups	chopped cauliflower mixed	637.0	50.96	11.368	43.708
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
green cardamom	4			-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
cinnamon	1	inch		-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
gingerroot	2	teaspoons	julienned	-	-	-	-
black peppercorn	1	teaspoon	crushed	-	-	-	-
coconut milk	2	cups		1104.0	26.592	10.992	114.432
water	2	cups		0.0	0.0	0.0	0.0
curry leaf	3			-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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