STEP 1.Soak tamarind in ½ cup of water for 30 minutes.
STEP 2.After 30 minutes strain the water with a sieve.
Cooking Directions
STEP 1.Heat oil in a pan. Add some mustard seeds.
STEP 2.When mustard seeds are done spluttering add to the pan 1 piece of ginger and garlic finely chopped. Saute it well.
STEP 3.Now add in the chopped bits of ½ coconut and 1 whole green chilli.
STEP 4.Add plucked leaves of 2 stems of curry leaves and onions diced in cubes. Saute for another 2 minutes.
STEP 5.Slow cook with a lid on for the next 3-4 minutes.
STEP 6.At this stage, let us season the dish with ½ tsp of turmeric powder, 1 ½ tbsp of chilli powder and a pinch of salt.
STEP 7.Pour in the ½ cup of tamarind water to the pan.
STEP 8.Slow cook with a lid on for 2 minutes.
STEP 9.Garnish the dish with few curry leaves.
STEP 10.Transfer the dish to a serving bowl and zelna curry is already to be served hot.
Nutrition value
60
calories per serving
< 1 g Fat4 g Protein8 g Carbs10 g FiberOther
Current Totals
< 1 g Fat
4 g Protein
8 g Carbs
10 g Fiber
MacroNutrients
Carbs
8 g
Protein
4 g
Fiber
10 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
64 mg
Iron
6 mg
Vitamin A
1161 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
100 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
116 mg
Manganese
1 mg
Phosphorus
70 mg
Selenium
8 mcg
Zinc
2 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