Nutrient information for 1 katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
205 | 6.4 | 33.0 | 4.7 |
5-6 katoris
20 minutes
- If you are prescribed 1200 Kcal, 1400 Kcal, 1600 Kcal and 1800 Kcal; you can consume: 1 katori
- If you are prescribed 2000 Kcal, you can consume: 1.5 katoris
- 1 cup vermicelli (sevaiyan)
- 4 tbsp peas fresh, shelled
- 4 tbsp beans, finely chopped
- 1.5 small tomatoes, finely chopped
- 1 medium capsicum, finely chopped
- 2 tsp black gram dal (dhuli urad dal)
- 4 tbsp groundnut oil
- 1.5 cup water
Dry Spices
- ½ tsp mustard seeds
- ½ tsp asafoetida (hing)
- 2 tbsp curry leaves
- 2 whole green chillies, finely (optional)
- Use minimal amount of salt
- 2 sprigs coriander leaves, finely chopped for garnish
- Wash vegetables thoroughly. Finely chop the beans, tomato, capsicum, and green chillies, and remove the shells from the peas.
- Take a karahi, add water and let it boil.
- Add vermicelli and a dash of salt. On low heat, let it cook for four to five minutes. After straining the vermicelli, set it aside to remove any remaining water.
- Heat the oil in a pan or karahi, now add mustard seeds and let it splutter.
- Add asafoetida (hing) and black gram dal, stir for a few seconds till the dal turns golden brown. Add chopped green chillies and curry leaves.
- Add the tomatoes after a few seconds, and simmer over low heat for a few minutes, or until they soften. Add the chopped beans, capsicum, peas, and sauté well. Stir from time to time.
- When the vegetables become soft, add the vermicelli, and mix well.
- Garnish with coriander leaves and serve hot.