| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | T | Oil |
| 4 | Green chillies, cut in half | |
| 1 | Cauliflower, cut into 2cm | |
| Pieces | ||
| 450 | g | Potatoes, diced into 2cm |
| Pieces | ||
| 3/4 | t | Salt |
| 1 | t | Mustard seeds, black |
INSTRUCTIONS
Heat oil in a wok over a medium high heat and add the mustard seeds and green chillies. Let them sizzle for a few seconds. Add the cauliflower and potatoes and stir for 1-2 minutes. Lower the heat to medium low, cover and cook for 15-20 minutes, stirring occasionally. Add the salt, turn up the heat and, stirring constantly, fry until the vegetables are tender. Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96 From: "Imran C." <imranc@ONTHENET.COM.AU> Date: Tue, 17 Dec 1996 16:36:35 +1000
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 442.8mg
Potassium: 473.7mg
Carbohydrates: 19.7g
Fiber: 2.5g
Sugar: <1g
Protein: 2.3g