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Guvar In Curds Recipe
|Oil||1 1⁄2 Tablespoon|
|Mustard seeds||1⁄4 Teaspoon|
|Garlic||10 Clove (50 gm)|
|Coriander leaves||1⁄2 Bunch (50 gm)|
|Salt||1 1⁄2 Teaspoon|
|Curds||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 556 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 6.9 g34.5%
Trans Fat 0 g
Cholesterol 22 mg
Sodium 3156.3 mg131.5%
Total Carbohydrates 58 g19.2%
Dietary Fiber 3.6 g14.6%
Sugars 10.5 g
Protein 26 g52.3%
Vitamin A 378% Vitamin C 949.1%
Calcium 58.7% Iron 43.1%
*Based on a 2000 Calorie diet
Cook them in salted boiling water until tender.
Drain before use.
Grind coriander leaves, ginger, chillies, garlic, turmeric and salt to a fine paste and add to curds.
Soak guwar in curds mixture for one hour.
Heat oil in a pan and fry mustard seeds and asafoetida.
When mustard stops popping, add guwar mixture.
Cook on low heat for five to ten minutes, stirring frequently.
If gravy is desired in the vegetable, add 1 1/2 tablespoon gram flour diluted in 1/3 cup water.
Add this mixture five minutes before removing the vegetable from the fire.