INGREDIENTS | AMOUNT | ENERGY (Kcal) | PROTEIN (GRAMS) | FAT (GRAMS) |
SWEET POTATO | 40g | 42.8 | 0.5 | 0.1 |
TOMATO | 20g | 3.8 | 0.18 | 0.04 |
ONION | 20g | 11.3 | 0.3 | 0.02 |
GREEN GRAM WHOLE | 40g | 117.4 | 9.03 | 0.5 |
JAGGERY | 5g | 17.5 | | |
TAMARIND | 5g | 14.4 | 0.14 | |
| | 207kcal | 10.1g | 0.6g |
METHOD OF PREPERATION
Soak green gram whole in water overnight.
Next day, drain all the water from soaked green gram whole and wrap them in a damp cotton cloth. Keep it for 1-2 days in loosely covered container.
Pressure cook sweet potato.
Peel off and chop all the vegetables.
Soak tamarind in water for 15-20 minutes.
Melt jaggery in a pan.
Sieve tamarind from water& add melted jaggery to it.
Mix all the vegetables, green gram sprouts, tamarind jaggery chutney and spices in a bowl and serve.
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