Nutrient information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
91 | 1.7 | 6 | 6.4 |
2-3 katoris
20 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal and 1800 kcal; you can consume: 1/2 katori
- If you are prescribed 2000 kcal, you can consume: 3/4 katori
- 2.5 cups ivy gourd (parwal/ kundru), sliced lengthwise
- 2 medium onions, thinly sliced
- 2 whole green chillies, thinly sliced (optional)
- 4 tsp mustard oil
Dry Spices
- ¼ tsp red chilli powder
- ¼ tsp turmeric powder
- Use minimal amount of salt
- Wash, peel and slice parwal/ kundru lengthwise. Peel and slice onions and green chillies.
- Heat oil in a pan on medium heat. Once hot, add the sliced parwal/ kundru and sauté until golden brown. Remove from the pan and set aside.
- In the same pan, add sliced onion and green chillies. Sauté until onions turn translucent.
- Add turmeric powder and red chilli powder to the pan. Stir well to let the spices mix well.
- Now add the sautéed parwal/ kundru to the pan and mix well.
- Cover the pan and let it cook on low to medium heat. Stir occasionally.
- Serve hot with multigrain roti.