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Ингредиенты
- In a heavy skillet put 2 Tbs of vegetable oil. When the oil is hot toss in:
- 1 and 1/4 tsp of fenugreek seeds
- 1 tsp of coriander seeds
- 1 and 1/2 Tbs of Toor dal
- 1 and 1/4 tsp of Urad dal
- 6 dried red chilies
- Saute it all around for about 2 minutes or so until the dal and chilies and spices darken a bit.
- When the spices are cooked, put them into a spice grinder or blender along with:
- 4 Tbs of dried grated coconut
- A chopped 1 inch piece of peeled fresh ginger
- And a bit of water to make it all go round. Grind it into a paste.
- In a bowl mix:
- 2 cups of plain yogurt
- 1/4 tsp of turmeric
- Whip it all together and set it aside.
- Meanwhile chop some zucchini (I used grey zucchini) into 1/2 inch pieces until you get 3/4 of a cup.
- Set them aside.
- Now to put it all together:
- In a large skillet or kadhai, heat 2 tsp of vegetable oil. When the oil is hot toss in:
- 1 tsp of brown mustard seeds
- 1/2 tsp of fenugreek seeds
- 1 tsp of cumin seeds
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 707g | |
| Calories 451 | |
| Calories from Fat 188 | 42% |
| Total Fat 21.71g | 27% |
| Saturated Fat 13.56g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 247mg | 10% |
| Potassium 1578mg | 45% |
| Total Carbs 47.57g | 13% |
| Dietary Fiber 5.9g | 20% |
| Sugars 33.82g | 23% |
| Protein 23.18g | 37% |
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