Vankaya Muddha Korra
by Tarla Dalal
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Added to 9 cookbooks
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A dish made of chawli (cowpeas) and brinjal. Served generally along with rice. A dish worth trying because of its unusual combination and flavours.
Method- Clean, wash and soak the chawli for an hour. Drain and keep aside.
- Combine the chawli, turmeric powder and 1 cup of water, mix well and pressure cook for 1 whistles.
- Allow the steam to escape before opening the lid. Drain and keep aside.
- Combine the brinjal and 1 1/2 cups of water in a deep pan and cover and cook on a medium flame till the brinjal is tender, stir once in between. Mash it lightly and keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, curry leaves and asafoetida, mix well and sauté on a medium flame, while stirring continuously till the dal turns light brown in colour.
- Add the brinjal, chawli, green chillies, ginger and salt, mix well and cover and cook on a slow flame for 8 to 10 minutes, adding water if required, stirring once in between.
- Serve hot garnished with coriander.
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Nutrient values per serving
Energy | 101 cal |
Protein | 3.6 g |
Carbohydrates | 8.6 g |
Fiber | 5.7 g |
Fat | 5.8 g |
Cholesterol | 0 mg |
Vitamin A | 201.5 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.7 mg |
Vitamin C | 9.6 mg |
Folic Acid | 36 mcg |
Calcium | 23.3 mg |
Iron | 1.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 5.5 mg |
Potassium | 250.9 mg |
Zinc | 0.6 mg |
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6 FAVOURABLE REVIEWS
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