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Ingredientes
- Pearl Onions, peeled* (I used frozen pearl onions)
- ⅛tsp
- Asafoetida/ Hing
- ¼tsp
- Turmeric
- ½tsp
- Mustard Seeds
- 8~10
- Curry leaves
- 1tbsp
- Tamarind pulp
- To Taste
- Salt
- For the Spice Paste:
- ¼cup
- Grated Coconut
- 3~4
- Dry Red Chilies
- 1tsp
- Coriander Seeds
- ½tsp
- Cumin seeds
- ¼tsp
- Black Peppercorns
- ⅛tsp
- Fenugreek Seeds
View Full Recipe at Cook's Hideout
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 788 | |
| Calories from Fat 580 | 74% |
| Total Fat 69.31g | 87% |
| Saturated Fat 61.36g | 245% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 1004mg | 29% |
| Total Carbs 45.05g | 12% |
| Dietary Fiber 20.9g | 70% |
| Sugars 19.88g | 13% |
| Protein 8.68g | 14% |
