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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half of the ghee in a pan over a medium-low heat and gently fry the onion until lightly caramelised; sprinkle with a pinch of salt and add the mustard seeds, fry for a little longer to release the mustard oils; set aside and keep warm. | 2. Heat the remaining ghee in a large heavy pan over a medium-low heat and gently fry the chilies for a few moments then add the greens; salt lightly, cover and cook, stirring occasionally for 5 minutes or until the leaves wilt. | 3. Add the coconut cream and simmer for a few minutes until the greens absorb most of the coconut and the whole mixture is piping hot. | 4. Serve the greens topped with the caramelised onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	2	tablespoons		-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
salt black pepper			ground	-	-	-	-
black mustard seed	1	tablespoon		-	-	-	-
green chili	1 -2		deseeded chopped	0.0	0.0	0.0	0.0
green	600	g	shredded	132.0	25.98	13.2	0.78
coconut cream	200			158400.0	3192.0	1742.4	16646.4

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