Nutrient information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
97 | 5 | 7.3 | 5 |
2-3 katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal,1800 kcal, you can consume: 1/2 katori
- If you are prescribed 2000 Kcal, you can consume: 3/4 katori
- 1/2 kg amaranth (chaulai) leaves, cleaned and chopped
- 2 medium onions, finely chopped
- 4 small garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 green chillies, sliced (optional)
- 4 tsp mustard oil
Dry Spices
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- Use minimal amount of salt
- Thoroughly wash and clean the amaranth leaves (chaulai).
- Peel and finely chop the onion, ginger, and garlic.
- Heat oil in a karahi or pan, add cumin seeds and asafoetida (hing).
- Once they splutter, add the crushed garlic, ginger, and sliced green chillies. Sauté for a few seconds.
- Add the chopped onions and sauté until they turn golden brown. Stir in the chopped leaves and fry on high heat for 1-2 minutes, then add salt.
- Keep it on low flame for 7-8 minutes, stirring occasionally.
- Serve hot with multigrain roti