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Vegetable Patia

Chef.Foodie's picture
  Cherry tomatoes 55 Gram
  Brinjals 115 Gram
  Drumsticks 225 Gram
  Cauliflower 115 Gram
  Potatoes 225 Gram
  Green chilies 10 Gram
  Coriander leaves 1⁄2 Bunch (50 gm)
  Cumin 1 Pinch
  Garlic 10 Gram
  Bengal gram flour 1 Teaspoon
  Coconut 1⁄2
  Coriander powder 5 Gram
  Turmeric 1 Pinch
  Onion 55 Gram
  Sweet oil 15 Milliliter
  Tamarind 10 Gram
  Salt To Taste
  Coriander leaves 1 (For Garnish)

1. Prepare vegetables.
2. Chop onion. Grind coconut, green chillies, coriander leaves, garlic, cumin and coriander powder to a fine paste.
3. Soak tamarind in warm water and strain it.
4. Heat oil; fry chopped onion till light brown.
5. Add ground spices, turmeric, gram flour and curry leaves.
6. Cook for a few minutes.
7. Add ' water and bring to boil.
8. Put in the vegetables. Add salt and cook till tender.
9. Add tamarind juice and cherry tomatoes. Cook for a few minutes longer. Serve hot, garnished with coriander leaves.

Recipe Summary

Difficulty Level: 
Very Easy
Cook Time: 
20 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 377 Calories from Fat 196

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 14.9 g74.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 166.4 mg6.9%

Total Carbohydrates 30 g10%

Dietary Fiber 9.1 g36.2%

Sugars 8.4 g

Protein 16 g32%

Vitamin A 22.6% Vitamin C 69.1%

Calcium 5.6% Iron 15.2%

*Based on a 2000 Calorie diet


Vegetable Patia Recipe