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Ingredients
- 2/3 cup of water
- 1 tsp of turmeric
- In a bowl mix together:
- 1/2 cup of plain yogurt
- 2/3 cups of shredded, fresh or moistened, dried, unsweetened coconut
- 2 hot green serrano chilies seeded and finely chopped.
- When the vegetables are tender and cooked, add the yogurt mixture to the pot along with:
- 2 tsps of salt
View Full Recipe at The Colors Of Indian Cooking
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 86 | |
| Calories from Fat 37 | 43% |
| Total Fat 4.25g | 5% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 4716mg | 197% |
| Potassium 282mg | 8% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.23g | 4% |
| Protein 4.63g | 7% |
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