4 Serves
58 Mins
Prepare the vegetables by chopping the okra, cluster beans, and potatoes into bite-sized pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
150 µg / 400 µgCalcium
282 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
903 mg / 4,700 mgSodium
996 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a deep pot, heat the cooking oil and add mustard seeds and curry leaves until they splutter.
Whisk the gram flour with water to create a smooth slurry and pour it into the pot along with turmeric powder and salt.
Add the chopped vegetables to the pot and simmer until they are tender, then stir in the tamarind pulp for the signature tang.
Season with black pepper to taste and serve the hot kadhi over steamed rice.
2
g14
g32
g
Uzbek
Greek.jpg&w=3840&q=75)
