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Tangy Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6571
Energy (kCal)43.6459
Carbohydrates (g)4.7475
Total fats (g)2.3019
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slit the stem pieces lengthwise and remove the outer white layer. | 2. Chop the inner soft portion into small pieces (remove sticky strand of fibre). | 3. Add salt and turmeric to the pieces and pressure cook with a little water. | 4. Fry urad dal, mustard seeds, curry leaves and asafoetida in oil and add cooked pieces to it. | 5. Add tamarind juice, salt and chopped green chillies to the vegetable and cook on low heat till oil surfaces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    banana 2 -3 0.0 0.0 0.0 0.0
    tamarind juice 1 tablespoon 8.9419 2.3108 0.0141 0.0188
    urad dal 1/2 tablespoon - - - -
    mustard seed 1 tablespoon 32.004 1.7697 1.643 2.2831
    curry leaf 10 -12 - - - -
    asafoetida powder 1/2 teaspoon - - - -
    green chilies 2 teaspoons 2.7 0.667 0.0 0.0
    salt - - - -
    chili powder - - - -

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



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