|Black eyed beans||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Pumpkin||2 Cup (32 tbs), finely chopped|
|Coconut||1⁄2 Cup (8 tbs), grated|
|Turmeric powder||1⁄2 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Coconut oil||1 1⁄2 Tablespoon (2 dessertspoon)|
|Mustard seeds||1 Teaspoon|
|Onion||1 1⁄2 Tablespoon, chopped (2 dessertspoon)|
|Curry leaves||4 (A few)|
|Dry red chillies||2 , halved|
|Coconut||1 1⁄2 Tablespoon, grated (2 dessertspoon)|
1. Cook the washed beans in 2 cups water. Add the chopped pumpkin and cook.
2. Coarsely grind ingredients 4 to 7 and add to the cooked vegetable. Mix well and add salt.
3. Heat oil, splutter mustard seeds. Toss in the chopped onion, curry leaves and red chillies.
4. Add grated coconut and saute until the coconut is lightly browned. Stir this seasoning into the curry.
Calories 177 Calories from Fat 100
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 115.2 mg4.8%
Total Carbohydrates 16 g5.4%
Dietary Fiber 3.8 g15.3%
Sugars 2.6 g
Protein 4 g9%
Vitamin A 94.8% Vitamin C 14%
Calcium 4.1% Iron 14%
*Based on a 2000 Calorie diet