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Ingredientes
- Note: Tamarind concentrate can be found in most Asian or Hispanic markets and many large Supermarkets in the Hispanic food section
- 1/2 cup of grated dried unsweetened coconut
- 1/2 cup of thinly sliced onion in 1 Tbs of vegetable oil
- Heat 2 Tbs of vegetable oil (I use coconut oil)
- When the oil is hot toss in:
- 1 cup of thinly sliced onion
- Stir the onion around until it softens.
- Add in:
- 1 cup of water
- 4 tsps of ground coriander
- 1/2 tsp of ground cumin
- 1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)
- 1/4 tsp of turmeric
- 1 fresh green serrano chili split in half
- 1 tsp of salt
- 1 tsp of mustard seeds
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 458g | |
| Calories 419 | |
| Calories from Fat 321 | 77% |
| Total Fat 36.84g | 46% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2350mg | 98% |
| Potassium 448mg | 13% |
| Total Carbs 23.6g | 6% |
| Dietary Fiber 8.2g | 27% |
| Sugars 8.14g | 5% |
| Protein 4.34g | 7% |
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