Directions:
- Stir together the yogurt, gram flour and the water.
- Puree the ginger with the chilli.
- Boil the yogurt mixture in a pot and add the ginger/chilli puree, sugar and salt, stir well.
- Add the okra and reduce the heat.
- In another pan melt the ghee and fry the cloves, fenugreek and cumin seeds for 1 minute.
- Add this to the pan with the okra and stir the curry leaves inches.
- Cook on low heat for 20 mins till okra is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.77 Kcal (845 kJ) | ||
| Calories from fat | 77.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 13% | |
|---|---|---|---|
| Cholesterol | 18.75mg | 6% | |
| Sodium | 640.03mg | 27% | |
| Potassium | 494.84mg | 11% | |
| Total Carbs | 24.92g | 8% | |
| Sugars | 11.84g | 47% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 1.8mg | 10% | |
| Calcium | 279mg | 28% | |
| Amount Per 100 g | |||
| Calories | 91.22 Kcal (382 kJ) | ||
| Calories from fat | 35.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 13% | |
|---|---|---|---|
| Cholesterol | 8.48mg | 6% | |
| Sodium | 289.36mg | 27% | |
| Potassium | 223.72mg | 11% | |
| Total Carbs | 11.27g | 8% | |
| Sugars | 5.35g | 47% | |
| Dietary Fiber | 1.54g | 14% | |
| Protein | 3.56g | 16% | |
| Vitamin C | 8.6mg | 32% | |
| Iron | 0.8mg | 10% | |
| Calcium | 126.2mg | 28% | |
* 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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