Clearcals

Serving Size 1 Small Cup (100 g)
Calories122.1 kcal
Carbs13.4 g (53.6 kcal)
Protein3.6 g (14.4 kcal)
Fats6.0 g (54.0 kcal)

Capsicum Makhana Koora recipe

Name: Capsicum Makhana Koora
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 2 Table Spoon of Ghee clarified butter; 100 Grams of Capsicum green; 200 Grams of Tomato ripe local; 10 Grams of Chillies green - all varieties; 15 Grams of Coriander leaves; 0.5 Tea Spoon of Ginger fresh; 1 Grams of Asafoetida; 1 Tea Spoon of Cumin seeds; 2 Grams of Turmeric powder; 1 Tea Spoon of Salt; 100 Grams of Water; 1 Tea Spoon of Red chilli powder; 100 Grams of Makhana lotus seeds dried

Capsicum Makhana Koora/Capsicum makhana curry is a good source of protein, fibre, phosphorus, magnesium, manganese, vitamin B1, vitamin B6 and an excellent source of vitamin K. It helps in strengthening bones and building immunity.

Cooking time: 10 minutes

Serves: 5 persons

Ingredients

Ghee clarified butter

2 Table Spoon

Capsicum green

100 Grams

Tomato ripe local

200 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

15 Grams

Ginger fresh

0.5 Tea Spoon

Asafoetida

1 Grams

Cumin seeds

1 Tea Spoon

Turmeric powder

2 Grams

Salt

1 Tea Spoon

Water

100 Grams

Red chilli powder

1 Tea Spoon

Makhana lotus seeds dried

100 Grams

Instructions

Washing

Wash and chop the vegetables and keep them aside.

Grinding

Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 – 2 tablespoons of water. Set aside.

Frying

Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Transfer to a plate. In the same kadhai add capsicum and fry till they turn light golden in color. Transfer to a plate and set aside.

Sauteing

Heat oil in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 – 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.

Cooking

Add the roasted makhana and capsicum, stir to combine nicely. Adjust the quantity using water. Cook for 5 minutes. Turn off the heat. Garnish with chopped coriander and serve.

Nutrition Label