Vegetable Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 - Cucumber, peeled and finely chopped1 - Tomato, finely chopped1 - Green Chili (Chili Pepper), finely chopped1 - small bunch of coriander (Chinese parsley) leaves, finely chopped2 - tablespoons lemon juicesalt to tasteFOR TEMPERING2 - Teaspoons oil1 - Teaspoon brown mustard seeds1 - Teaspoon cumin seeds1 - Teaspoon black gram dal (washed urad dal), picked over and rinsed1/2 - Teaspoon asafoetida powdera few curry leaves
Serves 4
Peel and prepare the vegetables as necessary, including the tomato, green chili, and coriander. Place the finely chopped cucumber, tomato, green chili, and coriander in a bowl. Add the salt to taste, and mix thoroughly. Set aside.
TEMPERING:
Heat 2 teaspoons oil in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, black gram dal, asafoetida, and a few curry leaves.
When the mustard seeds splutter, add this mixture to the vegetables. Now add the lemon juice, and mix thoroughly.
Serve cold or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user THUNDERSTAR87.
Peel and prepare the vegetables as necessary, including the tomato, green chili, and coriander. Place the finely chopped cucumber, tomato, green chili, and coriander in a bowl. Add the salt to taste, and mix thoroughly. Set aside.
TEMPERING:
Heat 2 teaspoons oil in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, black gram dal, asafoetida, and a few curry leaves.
When the mustard seeds splutter, add this mixture to the vegetables. Now add the lemon juice, and mix thoroughly.
Serve cold or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user THUNDERSTAR87.
Nutritional Info Amount Per Serving
- Calories: 60.7
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 591.8 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.9 g
- Protein: 2.0 g
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