Clearcals

Serving Size 1 Small Cup (100 g)
Calories106.4 kcal
Carbs6.8 g (27.3 kcal)
Protein3.5 g (13.9 kcal)
Fats7.2 g (65.2 kcal)

Kundru masala kari recipe

Name: Kundru masala kari
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7
Ingredients: 2 Tea Spoon of Sesame seeds; 1 Table Spoon of Bengal gram dal; 1 Table Spoon of Black gram dal; 150 Grams of Kovai big; 100 Grams of Tomato ripe local; 5 Grams of Chillies green - all varieties; 1 Table Spoon of Coriander leaves; 5 Grams of Curry leaves; 100 Grams of Onion small; 0.5 Grams of Cardamom green; 5 Grams of Chillies red; 0.2 Grams of Cloves; 1 Tea Spoon of Coriander seeds; 0.5 Tea Spoon of Cumin seeds; 1 Grams of Turmeric powder; 2 Table Spoon of Ground nut; 0.5 Tea Spoon of Mustard seeds; 2 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 1 Cup of Water; 1 Table Spoon of Ginger garlic paste; 5 Grams of Red chilli powder

Kundru masala kari/Dondakaya (Kovai) masala curry is a good source of dietary fiber, vitamin C, magnesium, manganese, copper, vitamin E, lycopene, and an excellent source of beta carotene, lutein, and vitamin D. It helps lower the risk of heart disease and manage diabetes.

Cooking time: 10 minutes

Serves: 7 persons

Ingredients

Sesame seeds

2 Tea Spoon

Bengal gram dal

1 Table Spoon

Black gram dal

1 Table Spoon

Kovai big

150 Grams

Tomato ripe local

100 Grams

Chillies green - all varieties

5 Grams

Coriander leaves

1 Table Spoon

Curry leaves

5 Grams

Onion small

100 Grams

Cardamom green

0.5 Grams

Chillies red

5 Grams

Cloves

0.2 Grams

Coriander seeds

1 Tea Spoon

Cumin seeds

0.5 Tea Spoon

Turmeric powder

1 Grams

Ground nut

2 Table Spoon

Mustard seeds

0.5 Tea Spoon

Rice bran oil

2 Table Spoon

Salt

1 Tea Spoon

Water

1 Cup

Ginger garlic paste

1 Table Spoon

Red chilli powder

5 Grams

Instructions

Chopping

Chop the kovai into large slices, tomatoes, and onions into small pieces.

Roasting and Grinding

Take peanuts, coriander seeds, sesame seeds, cardamom pods, cloves in a pan and dry roast them. Once the roasted peanuts and seeds are cooled down, grind them into a fine powder.

Seasoning

Heat the oil in a nonstick pan, add the mustard seeds, cumin seeds, urad dal (black gram dal), chana dal (bengal gram dal), turmeric, curry leaves, green chilies, ginger-garlic paste, and red chilies. Saute them until the seeds start spluttering.

Cooking

To the pan add chopped tomato, onion, kovai slices, and cook them for 20 minutes while stirring occasionally. Once the pieces are tender, add salt, red chili powder, peanut powder along with water and cook them for 10 more minutes.

Serve

Once the curry is done, garnish with coriander leaves and serve it in a small cup with rice or roti.

Nutrition Label