Clearcals

Serving Size 1 Small Cup (100 g)
Calories102.9 kcal
Carbs4.5 g (17.8 kcal)
Protein2.1 g (8.2 kcal)
Fats8.5 g (76.8 kcal)

Chuvannaya Thenga curry recipe

Name: Chuvannaya Thenga curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 1 Tea Spoon of Bengal gram dal; 1 Tea Spoon of Black gram dal; 250 Grams of Elongate bottle gourd; 5 Grams of Chillies green - all varieties; 5 Grams of Curry leaves; 1 Grams of Asafoetida; 5 Grams of Chillies red; 1 Grams of Turmeric powder; 1 Table Spoon of Coconut kernal dry; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt

Chuvannaya Thenga curry is a good source of dietary fiber, vitamin C, copper, selenium, vitamin B5, biotin, and excellent source of vitamin D, and vitamin E. It helps in digestion and strengthens bones.

Cooking time: 10 minutes

Serves: 3 persons

Ingredients

Bengal gram dal

1 Tea Spoon

Black gram dal

1 Tea Spoon

Elongate bottle gourd

250 Grams

Chillies green - all varieties

5 Grams

Curry leaves

5 Grams

Asafoetida

1 Grams

Chillies red

5 Grams

Turmeric powder

1 Grams

Coconut kernal dry

1 Table Spoon

Mustard seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Instructions

Chopping

Peel the bottle gourd and chop it into small pieces.

Seasoning

Heat the oil in a nonstick pan, add the mustard seeds, urad dal (black gram dal), chana dal (Bengal gram dal), turmeric powder, curry leaves, green chilies, asafoetida, and red chilies. Saute them until the seeds start spluttering.

Saute the vegetables

To the pan add chopped bottle gourd, and saute them until the pieces turn tender

Grinding

Grind the coconut kernels into a coarse powder and add the powder to the vegetables.

Cooking

Mix the coconut powder with the vegetables and cook them for 10 minutes. Add salt to the mixture and cook them for 5 more minutes.

Serve

Once the curry is done, serve it in a small cup with rice or roti

Nutrition Label