4 Serves
5 Mins
Finely dice the onion and chop the green chilies and fresh coriander leaves using a chef's knife on a cutting board.
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Vitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
82 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
430 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a mixing bowl, combine the yogurt with the prepared onions, green chilies, coriander leaves, salt, and cumin powder, stirring well with a spoon until fully incorporated.
54
g160
g30
g
Indian