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Gujarati Cabbage Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3288
Energy (kCal)383.274
Carbohydrates (g)33.4313
Total fats (g)28.1303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside. | 2. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes. | 3. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6–7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3–5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 cored shredded - - - -
    kosher salt - - - -
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    black mustard seed 2 teaspoons - - - -
    asafoetida powder 2 teaspoons - - - -
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    curry leaf 10 - - - -
    turmeric 2 teaspoons ground 18.72 4.0284 0.5808 0.195
    plum tomato 3 chopped - - - -
    bell pepper 3 seeded sliced - - - -
    serrano chili 1 sliced - - - -
    cilantro chopped - - - -
    lime juice - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0

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



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