String Beans Curry (dry) – Lathande Upkari
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 4 | Servings |
INGREDIENTS
| 1/4 | kg | String beans, chauli |
| 2 | T | Coconut oil |
| 1 | t | Mustard seeds |
| 1 | Sprig curry leaves | |
| 4 | Green chillies, to 5 | |
| 1 | Onion, chopped | |
| 2 | T | Scraped coconut, optional |
| Salt, to taste |
INSTRUCTIONS
Clean and cut the chauli into 1/2" pieces. Heat oil and add the mustard seeds. When they splutter, add the curry leaves, then add green chillies and onion. Cook it until the onion is transparent. Add the chauli, scraped coconut, salt and enough water and cook until all the water dries up. Note: Upkari can also be prepared with the following: French Beans, Cabbage, Green Peas, and Potatoes. Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 73.8mg
Potassium: 29.4mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g