Clearcals

Serving Size 1 Small Cup (100 g)
Calories140.9 kcal
Carbs13.5 g (54.0 kcal)
Protein4.2 g (16.8 kcal)
Fats7.8 g (70.2 kcal)

Chawali ani palak rassa recipe

Name: Chawali ani palak rassa
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 100 Grams of White cowpea; 100 Grams of Spinach; 100 Grams of Tomato ripe local; 3 Table Spoon of Tamarind pulp; 20 Grams of Coriander leaves; 100 Grams of Onion big; 0.5 Tea Spoon of Cumin seeds; 2 Grams of Fenugreek seeds; 0.5 Tea Spoon of Turmeric powder; 3 Table Spoon of Coconut kernal dry; 2 Grams of Mustard seeds; 2 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 250 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 1 Tea Spoon of Red chilli powder; 1 Grams of Cinnamon; 1 Tea Spoon of Fennel seeds; 0.5 Tea Spoon of Coriander powder

Chawali ani palak rassa is a good source of potassium, dietary fiber, vitamin C, magnesium, copper, selenium, manganese, vitamin E, and an excellent source of beta carotene, lycopene, lutein, and vitamin D. It helps in weight loss and digestion.

Cooking time: 10 minutes

Serves: 8 persons

Ingredients

White cowpea

100 Grams

Spinach

100 Grams

Tomato ripe local

100 Grams

Tamarind pulp

3 Table Spoon

Coriander leaves

20 Grams

Onion big

100 Grams

Cumin seeds

0.5 Tea Spoon

Fenugreek seeds

2 Grams

Turmeric powder

0.5 Tea Spoon

Coconut kernal dry

3 Table Spoon

Mustard seeds

2 Grams

Rice bran oil

2 Table Spoon

Salt

1 Tea Spoon

Water

250 Milliliter

Ginger garlic paste

1 Tea Spoon

Red chilli powder

1 Tea Spoon

Cinnamon

1 Grams

Fennel seeds

1 Tea Spoon

Coriander powder

0.5 Tea Spoon

Instructions

Preparation

Grind the coconut and fennel seeds to a fine paste. Roughly chop the spinach, coriander leaves.

Boiling

Heat a pan and dry roast the lobia till a nice aroma comes out. Pour water and cook it until becomes soft (not mushy).

Cooking

Meanwhile, heat the oil in a pan and do the tempering with mustard seeds, fenugreek seeds, cumin seeds, and an inch of cinnamon. Saute the onion till it becomes transparent. Now add the ginger&garlic paste, chopped tomato, and spinach leaves. Saute it well for 2 minutes, add in the red chili powder, coriander powder, turmeric powder. Give it a mix and fry it for a minute. Add the tamarind extract and salt along with a cup of water and let it cook till the oil separates. Now add the ground paste and mix it well, let it boil for 2-3 minutes. Finally, add the cooked lobia and coriander leaves. Allow to cook it for a couple of minutes and put off the flame.

Serving

Serve it with rice and pappad or roti.

Nutrition Label