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Ingredientes
- Peel, slice lengthwise and then chop crosswise 2 good sized ridged gourds (you may need 1 lb of zucchini.)
- Heat 1 Tbs of vegetable oil in a skillet or kadhai.
- When the oil is hot add in 1 peeled, crushed shallot. Saute it until it becomes fragrant then add in:
- 1 chopped medium sized onion
- 1 whole green serrano chili slit down the middle
- 6 or so curry leaves
- Saute everything until the onions start to soften and brown, then add in:
- 1 tsp turmeric
- 1 tsp of Kashmiri chili or 1/2 tsp cayenne mixed with 1/2 tsp paprika
- 1/2 cup of thick coconut milk
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 227g | |
| Calories 390 | |
| Calories from Fat 325 | 83% |
| Total Fat 38.02g | 48% |
| Saturated Fat 22.5g | 90% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 449mg | 13% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.27g | 3% |
| Protein 3.54g | 6% |
