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Plantain Curry

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9256
Energy (kCal)437.5182
Carbohydrates (g)51.291
Total fats (g)26.4048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Heat oil and cumin and fenogreek in deep 12-inch skillet over medium-high heat or wok. Once seed begins to pop, cover and wait until popping stops. | 2. 2. Add other spices and stir about 30 seconds. Add 1/4 cup of water. Add plantain slices, karhi leaves, salt and stir 1-2 minutes. | 3. 3. Stir in more water if needed (and check once in a while) Heat to boiling; reduce heat. Cover and simmer 10 minutes or until tender. Sprinkled with cilantro and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    fenugreek seed 1/8 teaspoon 1.4939 0.2699 0.1064 0.0296
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    coriander powder 2 teaspoons 10.728 1.9796 0.4453 0.6397
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    mango powder 1/2 teaspoon - - - -
    salt 1 1/4 1/4 - - - -
    chilies 2 seeded cut 194.3028 48.0 0.0 0.0
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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