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Add a photoEnriching and irressible fragrance of ghee which makes this curry even more delectable.
Ingredientes
- 1 cup mung//green beans without skin - soaked for 1/2 hour
- 10 garlic
- 10 shallots
- 1/2 carrot - diced
- 2 green chilies - sliced
- 1 cup thick coconut/carton milk
- Salt for taste
- Tempering
- 2 tbsp ghee
- 1 tsp cumin seeds
- 3-4 sprigs curry leaves
Direcciones
- Simmer beans with 1/2 liter of water till half cooked.
- Add carrot, garlic, shallots and chilies.
- Continue to simmer till carrot is softened.
- Pour in coconut milk and season with salt.
- Stir and remove from heat.
- Fry/temper cumin seeds and curry leaves in ghee.
- Drench over curry
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 99 | 32% |
| Total Fat 11.4g | 14% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 21mg | 1% |
| Potassium 880mg | 25% |
| Total Carbs 41.79g | 11% |
| Dietary Fiber 11.8g | 39% |
| Sugars 5.45g | 4% |
| Protein 14.31g | 23% |
