Baked Mixed Vegetables

Ingredients

• 500 g Mixed vegetables(any of your choice)
• Dry spices:
• 1/2 tsp Tumeric powder
• 2 tsp Coriander seeds,
• 2 tsp Cumin seeds,
• 1 tsp Methi seeds,
• 1 tsp Peppercorns
• 1 tsp mustard seeds
• 1/2 tsp Cinnamon,
• 1 stick Bay leaves,
• 12 o 15 Curry leaves,
• 3 Red dry chillies &
• 10 mint leaves
• optional : 1/2 tsp Onion seeds & 2 cloves
• 1 lemon, juiced
• 2 tbsp olive oil
• 4 to 5 small garlic cloves, crushed
• 4 small onions
• 4 small tomatoes
• 1 tbsp tomato puree
• 500g thick curd
• A pinch of Hing
• 2 tbsp each Channa dal & Moong dal

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Cumin	1 tsp ground (2.1g)	8
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Garlic	1 clove (3g)	4
Mustard	1 tsp (5g) yellow	3
Bay Leaf	1 leaf (0.6g)	2
Coriander	not in our table	0
Seed	not in our table	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.