Andhra · Curry
Pachi batani tomato kura
Green peas and tomato curry
- Energy
- 187 kcal
- Protein
- 10.2 g
- Fibre
- 10.4 g
- Time
- 25 min
Per serving, 207 g.1 Good for lunch or dinner.
One serving gives you
- 31%of the day’s folate
- 12%of the day’s zinc
- 80%of the day’s vitamin C
- 42%of the day’s fibre
Nutrition facts
One serving, 207 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy187 kcal11%
Carbohydrates
- Carbohydrate19.9 g7%
- Fibre10.4 g42%
- Soluble fibre2.12 g
Fats
- Fat6.83 g14%
- Saturated fat limit1.15 g6% of limit
- Monounsaturated fat3.26 g
- Polyunsaturated fat1.88 g16%
- Omega-61.8 g23%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein10.2 g20%
- Histidine217 mg36%
- Isoleucine339 mg28%
- Leucine730 mg31%
- Lysine549 mg31%
- Methionine + cystine149 mg17%
- Phenylalanine + tyrosine803 mg54%
- Threonine389 mg43%
- Tryptophan89.9 mg37%
- Valine424 mg27%
Vitamins
- Vitamin A60.2 µg7%
- Vitamin B10.31 mg22%
- Vitamin B20.08 mg4%
- Vitamin B31.89 mg17%
- Vitamin B51.05 mg21%
- Vitamin B60.3 mg16%
- BiotinNot in the source data
- Folate69.2 µg31%
- Vitamin B120 µg0%
- Vitamin C51.8 mg80%
- Vitamin D0 µg0%
- Vitamin E1.34 mg18%
- Vitamin K66.3 µg121%
Minerals
- Calcium66.7 mg7%
- ChromiumNot in the source data
- Copper0.37 mg21%
- IodineNot in the source data
- Iron2.88 mg10%
- Magnesium74.2 mg20%
- Manganese0.81 mg20%
- MolybdenumNot in the source data
- Phosphorus109 mg11%
- Potassium547 mg16%
- Selenium4.45 µg11%
- Sodium limit207 mg10% of limit
- Zinc1.58 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Peas, fresh pachi batani104 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Tomato, ripe, local60 g
- Onion, big ullipaya25 g
- Coriander seeds dhaniyalu1 g
- Garlic, big clove vellulli2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Peel if needed and dice 104 g green peas.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add 25 g chopped onion and cook until soft, then the crushed garlic, 60 g chopped tomato, turmeric, chilli powder, ground coriander seeds and salt. Cook to a thick masala, add the green peas and simmer covered until tender.
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