Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
116 | 5.5 | 9.4 | 5.4 |
4 Katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal,1800 kcal, you can consume: 3/4 katori
- If you are prescribed 2000 Kcal, you can consume: 1 katori
- 4 large, diced carrots
- 1/2 kg fenugreek leaves, cleaned
- 4 small garlic cloves, crushed
- 2 cm piece ginger, crushed
- 2 whole green chillies, sliced (optional)
- 4 tsp groundnut oil
Dry Spices
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- Use minimal amount of salt
- Wash and clean fenugreek leaves thoroughly. Peel and dice the carrots.
- Heat oil in a karahi/ pan. Add cumin seeds and let them splutter.
- Add sliced green chillies, crushed ginger and garlic. Sauté for a few seconds.
- Add diced carrots and sauté for 1 minute. Then add fenugreek leaves and mix well.
- Add salt and turmeric powder. Let it cook for 8-10 minutes on low flame. Stir occasionally.
- Serve hot with multigrain roti.