Ingredients:
- 1/4 tsp saunf (fennel seeds in powdered form)
- 2 black cardamom pods
- 3 -4 cloves
- 2 cups sliced nadru (kamal kakri)
- 1 tbsp desi ghee
Directions:
- Heat 2 cups of water in a skillet.
- Add saunf powder, cinnamon powder, black and green cardamoms, ginger powder, cloves, cumin seeds and salt to taste.
- Stir once.
- Add sliced kamal kakri and mix well.
- In a separate bowl, mix in the gramflour in the yogurt.
- Add gramflour-yogurt mixture to the skillet.
- Mix well.
- Bring to a boil.
- Lower flame and allow to cook on medium flame while you prepare the seasoning.
- To prepare the seasoning, heat ghee in a non-stick pan.
- Add hing (asafoetida powder), cumin seeds and green chillies.
- Allow the cumin seeds to crackle.
- Stir once.
- Remove from heat.
- Add seasoning mixture to skillet.
- Stir well.
- Garnish with corriander leaves.
- Serve hot with white Basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.96 Kcal (502 kJ) | ||
| Calories from fat | 31.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 2% | |
| Sodium | 195.52mg | 8% | |
| Potassium | 399.93mg | 9% | |
| Total Carbs | 16.06g | 5% | |
| Sugars | 10g | 40% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 69.6mg | 116% | |
| Iron | 0.8mg | 5% | |
| Calcium | 259.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 43.26 Kcal (181 kJ) | ||
| Calories from fat | 11.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 5% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 2% | |
| Sodium | 70.51mg | 8% | |
| Potassium | 144.23mg | 9% | |
| Total Carbs | 5.79g | 5% | |
| Sugars | 3.61g | 40% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 2.66g | 15% | |
| Vitamin C | 25.1mg | 116% | |
| Iron | 0.3mg | 5% | |
| Calcium | 93.5mg | 26% | |
* 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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