Directions:
- Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.49 Kcal (366 kJ) | ||
| Calories from fat | 64.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 11% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 10.05mg | 0% | |
| Potassium | 218.22mg | 5% | |
| Total Carbs | 5.22g | 2% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.5mg | 3% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.44 Kcal (266 kJ) | ||
| Calories from fat | 46.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 11% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 7.28mg | 0% | |
| Potassium | 158.24mg | 5% | |
| Total Carbs | 3.78g | 2% | |
| Sugars | 0.67g | 4% | |
| Dietary Fiber | 1.1g | 6% | |
| Protein | 1.39g | 4% | |
| Vitamin C | 8.8mg | 20% | |
| Iron | 0.3mg | 3% | |
| Calcium | 41.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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