Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
504
Calories
4g
Protein
41g
Fat
35g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ripe mango
- ½ cup coconut flesh
- ¼ cup water
- 4 dried chiles
- 1 tablespoon oil
- ¼ teaspoon mustard
- Salt , to taste
Directions
1
Peel and cut the mango into small pieces. Mix with salt and set aside.
2
Grind the coconut with water and 2 of the dried chilies until well-blended.
3
Add the coconut-chili mixture to the mango, and mix well.
4
Heat oil in a kadai ; add the mustard and remaining dried chilies, and fry .
5
Pour into the mango coconut mixture, and cook briefly.
6
Serve with plain rice .
Recipe sourced from
wikibooks