Pan-Indian · Curry
Gajar matar sabzi
carrot with green peas
- Energy
- 121 kcal
- Protein
- 3.88 g
- Fibre
- 7.47 g
- Time
- 25 min
Per serving, 156 g.1 Good for lunch or dinner.
One serving gives you
- 66%of the day’s vitamin A
- 17%of the day’s folate
- 30%of the day’s fibre
- 29%of the day’s vitamin C
Nutrition facts
One serving, 156 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy121 kcal7%
Carbohydrates
- Carbohydrate11 g4%
- Fibre7.47 g30%
- Soluble fibre2.06 g
Fats
- Fat6.28 g13%
- Saturated fat limit1.12 g6% of limit
- Monounsaturated fat2.94 g
- Polyunsaturated fat1.81 g
- Omega-61.78 g23%
- Omega-30.03 g4%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein3.88 g8%
- Histidine75.7 mg13%
- Isoleucine134 mg11%
- Leucine263 mg11%
- Lysine192 mg18%
- Methionine + cystine56.9 mg9%
- Phenylalanine + tyrosine276 mg33%
- Threonine157 mg37%
- Tryptophan34.8 mg17%
- Valine169 mg22%
Vitamins
- Vitamin A557 µg66%
- Vitamin B10.13 mg10%
- Vitamin B20.05 mg3%
- Vitamin B30.75 mg7%
- Vitamin B50.58 mg12%
- Vitamin B60.19 mg10%
- BiotinNot in the source data
- Folate37.5 µg17%
- Vitamin B120 µg0%
- Vitamin C18.8 mg29%
- Vitamin D0 µg0%
- Vitamin E1.2 mg16%
- Vitamin K39.3 µg71%
Minerals
- Calcium57.1 mg6%
- ChromiumNot in the source data
- Copper0.19 mg11%
- IodineNot in the source data
- Iron1.62 mg6%
- Magnesium39.7 mg11%
- Manganese0.56 mg14%
- MolybdenumNot in the source data
- Phosphorus74 mg7%
- Potassium436 mg12%
- Selenium0.98 µg2%
- Sodium limit254 mg13% of limit
- Zinc0.72 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Carrot, orange109 g
- Peas, fresh pachi batani35 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Ginger, fresh allam2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash and cut carrot.
- 2
Heat 5.5 g groundnut oil and add cumin seeds, broken dry red chilli and a pinch of asafoetida; let the cumin crackle.
- 3
Add carrot and green peas with turmeric, ginger and salt; cover and cook until tender.
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