Vendakkai Curry Recipe

Name: Vendakkai Curry Recipe
Cook time: 17 s
Total time: 21 s
Yield: 4
Ingredients: 1 Sachet Maggi Coconut Milk Powder; 2 Tablespoons Oil; 2 Units Onions (Sliced); 2 Teaspoons Ginger (Grated); 2 Units Tomatoes (Sliced); 1 1/2 Teaspoon Salt; 1/2 Teaspoon Red Chilli Powder; 1/4 Teaspoon Turmeric Powder; 2 Cups Water; 1/2 Kilogram Vendakkai (Cut into 2" pieces)

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21 Min

Ingredients

1 Sachet

Maggi Coconut Milk Powder

2 Tablespoons

Oil

Onions (Sliced)

2 Teaspoons

Ginger (Chopped)

Tomato (Chopped)

1.5 Teaspoons

Salt (To Taste)

0.5 Teaspoon

Red Chilli Powder

0.25 Teaspoon

Turmeric Powder

2 Cups

Water

0.5 kg

Vendakkai (Cut into 2" pieces)

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Nutrition Value

Carbohydrates

16.3 g

Energy

168.2 kcal

Fats

11.09 g

Protein

3.66 g

Information per serving

Step 1
5 Min

Deep fry the vendakkai in oil till it begins to turn golden. Drain and keep aside.
Step 2
2 Min

In 2 tbsp oil add onion and ginger and fry till onions are soft.
Step 3
5 Min

Add sliced tomatoes, salt, red chili powder and turmeric powder and fry for another 2-3 minutes or till tomatoes are soft.
Step 4
5 Min

Mix MAGGI Coconut Milk Powder with 2 cups warm water and add to the above masala. Bring to a boil and add fried vendakkai. Cover and cook for another 3-4 minutes.
Step 5
4 Min

Serve hot.

Step 1 of 5

Deep fry the vendakkai in oil till it begins to turn golden. Drain and keep aside.

Step 2 of 5

In 2 tbsp oil add onion and ginger and fry till onions are soft.

Step 3 of 5

Add sliced tomatoes, salt, red chili powder and turmeric powder and fry for another 2-3 minutes or till tomatoes are soft.

Step 4 of 5

Mix MAGGI Coconut Milk Powder with 2 cups warm water and add to the above masala. Bring to a boil and add fried vendakkai. Cover and cook for another 3-4 minutes.

Vendakkai Curry Recipe

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Vendakkai Curry Recipe

Ingredients

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Export ingredients

Nutrition Value

Instruction

Step 1

Step 2

Step 3

Step 4

Step 5

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Step 2 of 5

Step 3 of 5

Step 4 of 5

Step 5 of 5

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02

03

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Recipe PDF

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