A recipe of mustard mix veg originating from the state of Orissa in the Indian sub continent which is also served as mahaprasad at Jagannath Temple which is garnished with some grated coconut and served with freshly prepared steamed rice.
STEP 2.Grind and make a paste of mustard and cumin seeds (soak it for 30 minutes before )
STEP 3.Heat the cooking pan and add the ghee to melt it
STEP 4.Add 2 tbsp of the mustard paste prepared. Add the vegetables and turmeric powder
STEP 5.Add salt to taste and mix well and add water if required
STEP 6.Cover and cook it for 10 minutes. Add the grated coconut and 1 tsp of jaggery
STEP 7.Cover and cook until the curry gets thick. Add 1 tsp of jaggery again and mix well
STEP 8.On another pan add ½ tsp ghee and fry the badi and add to the vegetables curry
STEP 9.Again heat ½ tsp ghee and add mustard and cumin seeds to fry and add them to the curry as well
Nutrition value
291
calories per serving
18 g Fat7 g Protein25 g Carbs14 g FiberOther
Current Totals
18 g Fat
7 g Protein
25 g Carbs
14 g Fiber
MacroNutrients
Carbs
25 g
Protein
7 g
Fiber
14 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
247 mg
Iron
8 mg
Vitamin A
1876 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
105 mcg
Vitamin B12
0 mcg
Vitamin C
66 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
136 mg
Manganese
2 mg
Phosphorus
160 mg
Selenium
17 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment