2 Serves
15 Mins
14 g
39 g
14 g
Using a chefs knife and cutting board, finely chop the assorted vegetables, green chilies, and prepare the curry leaves.
Ingredients, vitamins, and health benefits
Assorted Vegetables
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IndonesianVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
89 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
309 mg / 1,250 mgPotassium
542 mg / 4,700 mgSodium
1586 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat vegetable oil in a frying pan over medium heat. Add cumin seeds and hing, then sauté the prepared vegetables, green chilies, and curry leaves until tender.
Stir in the rolled oats and a splash of water or vegetable stock. Cook, stirring constantly with a wooden spoon, until the oats are soft and have absorbed the liquid.
Green Chilies
Curry Leaves
Urad Dal
Vegetable Oil
Vegetable Stock
Cumin Seeds
Hing
Mustard Seeds
Rolled Oats
Vitamin A
137 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
89 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
309 mg / 1,250 mgPotassium
542 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
8
g38
g15
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g