Gado Gado with Rice, Indonesian Gado Gado
by Tarla Dalal
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Added to 125 cookbooks
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- Combine the roasted peanuts, jaggery, tamarind water, chilli powder and salt along with approx. 6 tbsp of water in a mixer and blend it till smooth.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the peanut mixture and 1¼ cups of water, mix well and cook on a medium flame for 4 minutes.
- Divide it into 4 equal portions and keep aside.
- Divide the rice into 4 equal portions and keep aside.
- Divide the salad into 4 equal portions and keep aside.
- Just before serving, place a portion of rice on a serving plate, pour a portion of the peanut sauce on it, then a portion of the salad and garnish it with papad and potato wafer.
- Serve immediately.
Nutrient values per serving
|Vitamin A||247.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||3.5 mg|
|Vitamin C||12.5 mg|
|Folic Acid||13 mcg|
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