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Bitter gourd in Yogurt

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1819
Energy (kCal)78.202
Carbohydrates (g)0.5229
Total fats (g)8.6377
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable. | 2. Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds. | 3. Sprinkle turmeric powder and salt over the karelas and mix well. | 4. Keep aside for half an hour for the bitter juices to run out. | 5. After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid. | 6. Heat oil in a wok or frypan. | 7. Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas. | 8. Stir for 2 minutess. | 9. Add yogurt and cook till the yogurt comes to a rolling boil. | 10. Cover, lower heat and cook till the karelas are tender. | 11. Uncover, add ground fennel and chaat masaala. | 12. Cook, without covering, till all the liquid has dried. | 13. Check to see if you require more salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bitter gourd 2 - - - -
    plain yogurt 2 tablespoons - - - -
    turmeric powder 1 pinch - - - -
    salt 1/2 teaspoon - - - -
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    fennel powder 1/2 teaspoon - - - -
    chat masala 1/2 teaspoon - - - -

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



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