Portions: 4
Serving size: 1/2 cup
Ingredients:
– 1 cup green peas, boiled
– 1/2 cup Methi leaves (fenugreek)
– 1 cup cubed louki (bottle gourd), boiled
– 1/2 cup chopped onion
– 3 green chilies finely chopped
– 1 tsp grated ginger
– 1 cardamom
– 3 cloves whole
– ½” cinnamon stick
– 3 pepper corns
– 2 tsp khus-khus seeds
– 2 Tbsp oil
– Pinch of hing (asafoetida)
– 3/4 tsp jeera (cumin seeds)
– 1 Tbsp curd
– 1 tsp sugar
– 1/4 tsp Salt or as recommended by dietitian
Preparation:
1. Wash methi leaves, drain water, chop finely and keep aside.
2. Heat 2 tsp oil in pan and add ¼ tsp cumin seeds and hing. After it splutters, add methi leaves and cook for 3-4 min and remove from fire and keep aside.
3. Grind 1/4c onion, green chilies, ginger, and khus-khus seeds into paste.
4. Roast cinnamon stick, cloves, cardamom, ½ tsp cumin seeds and powder into masala.
5. In a pan add remaining oil and sauté onions lightly. Add the prepared paste and fry till golden brown. Add dry masala, curd and sauté for 1 more minute.
6. Add peas, methi, bottle gourd, sugar, salt and little water. Cook till it thickens lightly.
7. Serve hot.
Nutrients per serving:
Calories: 137 Kcal
Protein: 5g
Carbohydrates: 13g
Fat: 8g
Sodium: 25mg
Phosphorus: 87mg
Calcium: 104 mg
Potassium: 99mg
