Andhra · Curry
Kanda bachali kura
Elephant yam and basella leaves with mustard
- Energy
- 163 kcal
- Protein
- 4.3 g
- Fibre
- 6.65 g
- Time
- 40 min
Per serving, 192 g.1 Good for lunch or dinner.
One serving gives you
- 39%of the day’s folate
- 22%of the day’s vitamin A
- 20%of the day’s iron
- 14%of the day’s calcium
Nutrition facts
One serving, 192 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy163 kcal9%
Carbohydrates
- Carbohydrate20.3 g7%
- Fibre6.65 g27%
- Soluble fibre1.54 g
Fats
- Fat6.74 g14%
- Saturated fat limit1.17 g6% of limit
- Monounsaturated fat3.21 g
- Polyunsaturated fat1.86 g
- Omega-61.67 g21%
- Omega-30.18 g19%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein4.3 g9%
- Histidine111 mg19%
- Isoleucine146 mg12%
- Leucine285 mg12%
- Lysine171 mg16%
- Methionine + cystine112 mg19%
- Phenylalanine + tyrosine372 mg44%
- Threonine167 mg40%
- Tryptophan59.2 mg28%
- Valine214 mg27%
Vitamins
- Vitamin A188 µg22%
- Vitamin B10.11 mg8%
- Vitamin B20.19 mg10%
- Vitamin B31.11 mg10%
- Vitamin B50.66 mg13%
- Vitamin B60.36 mg19%
- BiotinNot in the source data
- Folate86.8 µg39%
- Vitamin B120 µg0%
- Vitamin C61.8 mg95%
- Vitamin D0 µg0%
- Vitamin E1.37 mg18%
- Vitamin K223 µg405%
Minerals
- Calcium145 mg14%
- ChromiumNot in the source data
- Copper0.3 mg18%
- IodineNot in the source data
- Iron5.72 mg20%
- Magnesium179 mg48%
- Manganese1.54 mg39%
- MolybdenumNot in the source data
- Phosphorus89.3 mg9%
- Potassium815 mg23%
- Selenium7.6 µg19%
- Sodium limit224 mg11% of limit
- Zinc0.7 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Yam, elephant kanda85 g
- Basella leaves bachali kura90 g
- Groundnut oil palli nune5.5 g
- Tamarind, pulp chintapandu4 g
- Mustard seeds aavalu1.5 g
- Chillies, red endu mirapakaya1 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Turmeric powder pasupu0.3 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.5 g
Method
About 40 minutes.
- 1
Peel and cube 85 g elephant yam; boil it in the tamarind water for 10 minutes and drain. Wash and chop 90 g basella leaves.
- 2
Grind 1 g of the mustard seeds with the red chilli to a paste.
- 3
Heat 5.5 g groundnut oil and add mustard seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant. Add the green chilli, yam, leaves, turmeric and salt; cover and cook until the leaves collapse. Stir in the mustard paste and cook 3 minutes more.