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Ingredientes
- When the oil is hot toss in:
- 1/2 tsp of mustard seeds
- 1/4 tsp of fenugreek
- 2 dried red chilies
- 10 fresh or frozen curry leaves (these can be found at Indian and many Asian markets.)
- When the mustard seeds start to pop add in:
- 2 medium red onions thinly sliced
- 3 whole green chilies slit
- Stir fry everything together until the onion is translucent.
- Mix 1/2 tsp of ground turmeric into 2 cups of plain yogurt and set aside
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 316g | |
| Calories 117 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 538mg | 15% |
| Total Carbs 26.11g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 15.94g | 11% |
| Protein 3.93g | 6% |
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