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- Rice - 1cup (I used Sona Masoori rice)
- Eggplant - 3 medium round (or 1 long Japanese eggplant), chopped
- Potato - 1 medium, peeled and diced
- Carrot - 1 small, peeled and diced
- Cauliflower florets - ½cup
- Green Beans - ½cup, chopped
- Green chilies - 4~6, very finely chopped (adjust as per taste preference)
- Ginger - 2" piece, grated
- Coconut Milk - ½cup (optional)
- Turmeric - ½tsp
- Mustard seeds - 1tsp
- Cumin seeds - 1tsp
- Chana Dal - 1tsp
- Urad dal - 1tsp
- Peanuts - 2tbsp
- Cashews - 1tbsp
- Dry red chilies - 2~3 (adjust as per taste)
- Curry Leaves - 8~10
- Cilantro - 2tbsp, chopped
- Salt - to taste
View Full Recipe at Cook's Hideout
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 549 | |
| Calories from Fat 127 | 23% |
| Total Fat 14.53g | 18% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 136mg | 6% |
| Potassium 2500mg | 71% |
| Total Carbs 93.83g | 25% |
| Dietary Fiber 29.1g | 97% |
| Sugars 20.62g | 14% |
| Protein 20.0g | 32% |
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