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Amla Sabzi

VIEWS 1803

Energy (kcal) - 25

Protein (g) - 0.45

Carbohydrate (g) - 10

Fat (g) - 5

Khyati's Health-O-Meter Says:

Amla is a rich source of Vitamin C. Vitamin C is required for Iron absorption. Irrespective of Amla in any form like sun-dried, juice or cooked, it does not affect the vitamin C bio-availability of it.

  • Amla [chopped] - 50 g
  • Green chillies [chopped] - 1 tsp
  • Turmeric powder -  ¼ tsp
  • Hing - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Methi seeds - ¼ tsp
  • Saunf - ¼ tsp
  • Salt -  as per taste
  • Red chilli powder - ¼ tsp
  • Coriander leaves [minced] - 2 tsp 
  • Oil - 1tsp
Step 1 Wash and boil the Amla in a pressure cooker on a medium flame for 2 whistles. Once the pressure cooker couls down, open it. Cut the boiled Amla and remove the seeds. Chop green chillies. Step 2 Heat oil in a pan add jeera, hing, methi dana, and saunf and when seeds start crackling add green chillies, Haldi (turmeric powder), red chilli powder and chopped Amla pieces and cover the pan. Cook for a few minutes on medium flame till amla gets cooked completely. Step 3 Serve hot with rice or roti.


10 FEB 2018
VIEWS 1803


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