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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely dice the carrots. | 2. Peel and dice the potatoes. | 3. Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt. | 4. Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed. | 5. Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes. | 6. Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave. | 7. Roughly chop two jalapeno chilies. | 8. Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water. | 9. Add the coconut mixture to the boiling potatoes in the saucepan. | 10. After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin. | 11. Stir to blend, adding a bit more water if needed. | 12. Cook another 5 minutes. | 13. Add the frozen peas and cook 2 more minutes. | 14. Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat. | 15. If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up. | 16. Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown. | 17. Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan. | 18. You may substitute and use different vegetables if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2			104.96	24.5248	2.3808	0.6144
potato	3			-	-	-	-
salt	1	teaspoon		-	-	-	-
coconut	1/4	cup	unsweetened	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
green chilies	2			194.3028	48.0	0.0	0.0
green bean	1	cup	frozen	31.0	6.97	1.83	0.22
lima bean	1/4	cup	frozen	44.07	7.8663	2.6676	0.3354
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
black mustard seed	1	teaspoon		-	-	-	-
urad dal	1	teaspoon		-	-	-	-
curry leaf	18			-	-	-	-

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