Emprimir
Correo Electrónico
 |
Ingredientes
- 4 cups peeled and chopped Butternut Squash
- 1 cup cooked black eyed peas (frozen or canned is fine and easier)
- 1/2 tsp turmeric
- 1/2 tsp Kashmiri chili powder
- salt to taste
- 1 and 1/2 cup grated fresh or dried coconut
- 1 tsp cumin seeds
- 1 serrano chili
- 30 curry leaves
- 1 and 1/2 tsp brown mustard seeds
- 3 dried red chilies seeded and crumbled
- 6 Tbs grated coconut (fresh or dried)
- 4 Tbs coconut oil or other vegetable oil
- Add about 1 cup of water and blend it into a paste
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 885g | |
| Calories 789 | |
| Calories from Fat 523 | 66% |
| Total Fat 60.89g | 76% |
| Saturated Fat 51.87g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 2130mg | 61% |
| Total Carbs 68.73g | 18% |
| Dietary Fiber 13.0g | 43% |
| Sugars 16.66g | 11% |
| Protein 7.76g | 12% |
