Undhiyo (Gujarati)
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 393.2
- Total Fat: 21.4 g
- Cholesterol: 0.0 mg
- Sodium: 665.6 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 10.7 g
- Protein: 9.2 g
View full nutritional breakdown of Undhiyo (Gujarati) calories by ingredient
Introduction
Think indian food is hard to make and bad for you? think again. try this easy vegetarian curry from the Gujarati region of india and amaze your friends! Think indian food is hard to make and bad for you? think again. try this easy vegetarian curry from the Gujarati region of india and amaze your friends!Number of Servings: 6
Ingredients
-
Ginger root One inch (chopped)
Garlic, 3 cloves (chopped)
One green chilli pepper
1 tbsp Lemon Juice,
A small bunch fresh Coriander
Coriander seed, 1 tbsp
Cumin seed, 1 tbsp
Coconut grated 85 grams
Salt, 1.5 tsp
Granulated Sugar, 1 tbsp
Peanuts, roasted and ground 2tbsp
Sunflower Oil, 5 tbsp
1 small Onion, (chopped)
Mustard seed, 1 tsp
Potato, 1 large (3" to 4-1/4" dia.)
Sweet Potato 1 large
1 Eggplant, fresh,
1 parsnip (9" long)
Water, tap, 200 mls
Peas, frozen, 2 cups
Directions
Makes 4 servings:
Put ginger, garlic, chilli's and lemon juice in blender until mixed.
Add corriander roughly chopped, and blend until it forms a paste. (can be reasonably chunky)
Stir in corriander seeds, cumin, grated coconut, salt, sugar and peanuts until thoughrilly combined.
Set aside.
In a high sided frying pan, heat oil and fry onion until softened.
Then add mustard seeds and fry for roughly 30sec until they start to pop.
Add blended spices prepared earlier. Addchopped potatoes, aubergine, sweet potatoes and parsnips. Fry until golden brown.
Add the water and bring to the boil then put a lid on and simmer for 25 mins. stiring occasionally.
Add the frozen peas and cook for a further 2mins.
That's it ! simply serve and eat. occompany with rice if you want to stretch it further than 4 meals.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLICOOPER.
Put ginger, garlic, chilli's and lemon juice in blender until mixed.
Add corriander roughly chopped, and blend until it forms a paste. (can be reasonably chunky)
Stir in corriander seeds, cumin, grated coconut, salt, sugar and peanuts until thoughrilly combined.
Set aside.
In a high sided frying pan, heat oil and fry onion until softened.
Then add mustard seeds and fry for roughly 30sec until they start to pop.
Add blended spices prepared earlier. Addchopped potatoes, aubergine, sweet potatoes and parsnips. Fry until golden brown.
Add the water and bring to the boil then put a lid on and simmer for 25 mins. stiring occasionally.
Add the frozen peas and cook for a further 2mins.
That's it ! simply serve and eat. occompany with rice if you want to stretch it further than 4 meals.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLICOOPER.
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