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Add a photoThe distinctly unique aromas, flavors and colors will suit many a local palate.
Ingredientes
- 1/2 carrot - diced
- 1 potato - diced
- 1 eggplant - diced
- 1 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp asafetida (optional)
- 1 1/2 cup yogurt (whisk to remove lumps)
- salt for taste
- Tempering
- 2-3 dried red chilies - cut into pieces
- 3-4 sprigs curry leaves
- 1 tsp black mustard seeds
- 1 tbsp ghee/oil
Direcciones
- Simmer carrot, potato, eggplant, spices and salt with 1/2 liter of water.
- Cook to soften the veggies.
- Heat ghee and quick fry tempering ingredients.
- Scoop and add into the pot of vegetables.
- Also add the yogurt in and off the heat.
- Gently stir to combine all the ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 69 | 39% |
| Total Fat 7.86g | 10% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 57mg | 2% |
| Potassium 752mg | 21% |
| Total Carbs 24.09g | 6% |
| Dietary Fiber 7.2g | 24% |
| Sugars 8.39g | 6% |
| Protein 6.63g | 11% |
