|Freshly grated coconut||2 1⁄2 Cup (40 tbs), fairly firmly packed|
|Garbanzo beans||1⁄2 Cup (8 tbs) (Chick Peas)|
|Fresh hot green chilies||2 Small, seeded and diced|
|Vegetable oil||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Ginger||4 Teaspoon, minced|
|Fresh coriander cilantro||1⁄4 Bunch (25 gm), minced|
Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies.
Mix until well combined.
Pour oil into a small frying pan and place over medium heat.
When hot, add mustard seeds, curry powder, and minced ginger.
Stir and saute until mustard seeds pop, about 2 minutes.
Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced-coriander.
Serving size: Complete recipe
Calories 1512 Calories from Fat 954
% Daily Value*
Total Fat 112 g172.7%
Saturated Fat 64.5 g322.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1535 mg64%
Total Carbohydrates 108 g36.2%
Dietary Fiber 41.9 g167.5%
Sugars 26.3 g
Protein 35 g69.7%
Vitamin A 38.3% Vitamin C 73%
Calcium 32.4% Iron 86.3%
*Based on a 2000 Calorie diet