Mili Jhuli Subzi ( High Blood Pressure Recipe)
by Tarla Dalal
Added to 144 cookbooks
This recipe has been viewed 35131 times
Apt use of spices can effectively cover up the inadequacy of salt, ensuring that a dish still tastes fabulous! This Mili Jhuli Subzi is a perfect examples. A tempting collection of colourful and juicy veggies is cooked with tomatoes and a paste of onions, spices and seeds.
This paste also includes poha, which helps to thicken the gravy. We have restricted the salt to suit those with high blood pressure, but that hardly constrains the bursting flavour of this mildly-spicy gravy. Relish the Mili Jhuli Subzi with hot phulkas to experience its irresistible charm!
- Heat the oil in a non- stick kadhai, add the prepared paste and sauté on a medium flame for 5 minutes.
- Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the vegetables, salt and ½ cup of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Energy|| 95 kcal|
|Protein|| 3.1 gm|
|Carbohydrates|| 16.9 gm|
|Fat|| 1.9 gm|
|Fibre|| 2.6 gm|
|Sodium|| 214.2 mg|
|Calcium|| 73.5 mg|
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