Ingredients:
- 8 eggs (beaten )
- 40 curry leaves (minced )
- 1 inch gingerroot (peeled, grated)
- salt & fresh ground pepper (to taste)
Directions:
- In a dry skillet toast all the seeds and almonds.
- Grind in a coffe grinder. Set aside.
- Beat together the eggs, oil, milk, curry, salt and flour until smooth.
- Heat a non-stick (7 inch) skillet over medium heat.
- Make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
- Meanwhile, heat oil in a wok.
- Add onions, ginger, garilc and potato. Saute 4 minutes.
- Add chilies, mushrooms and carrots. Saute 5 minutes.
- Add seed mix. Season to taste.
- Stir in the milk and tomatoes. Bring to a boil.
- Reduce. Simmer 3 minutes.
- Add peas and coconut.
- Serve mix rolled up in pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1953.93 Kcal (8181 kJ) | ||
| Calories from fat | 1039.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.46g | 178% | |
|---|---|---|---|
| Cholesterol | 391.31mg | 130% | |
| Sodium | 4179.7mg | 174% | |
| Potassium | 2092.82mg | 45% | |
| Total Carbs | 186.47g | 62% | |
| Sugars | 12.81g | 51% | |
| Dietary Fiber | 25.12g | 100% | |
| Protein | 54.58g | 109% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 14.2mg | 79% | |
| Calcium | 1208.3mg | 121% | |
| Amount Per 100 g | |||
| Calories | 220.18 Kcal (922 kJ) | ||
| Calories from fat | 117.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 178% | |
|---|---|---|---|
| Cholesterol | 44.09mg | 130% | |
| Sodium | 470.99mg | 174% | |
| Potassium | 235.83mg | 45% | |
| Total Carbs | 21.01g | 62% | |
| Sugars | 1.44g | 51% | |
| Dietary Fiber | 2.83g | 100% | |
| Protein | 6.15g | 109% | |
| Vitamin C | 3.5mg | 51% | |
| Vitamin A | 0.1mg | 31% | |
| Iron | 1.6mg | 79% | |
| Calcium | 136.2mg | 121% | |
* 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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