Bengali Chilli Greens With Coconut Cream and Mustard Seeds Recipe

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Bengali Chilli Greens With Coconut Cream and Mustard Seeds
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Ingredients:

Directions:

  1. Heat half of the ghee in a pan over a medium-low heat and gently fry the onion until lightly caramelised; sprinkle with a pinch of salt and add the mustard seeds, fry for a little longer to release the mustard oils; set aside and keep warm.
  2. Heat the remaining ghee in a large heavy pan over a medium-low heat and gently fry the chilies for a few moments then add the greens; salt lightly, cover and cook, stirring occasionally for 5 minutes or until the leaves wilt.
  3. Add the coconut cream and simmer for a few minutes until the greens absorb most of the coconut and the whole mixture is piping hot.
  4. Serve the greens topped with the caramelised onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 542.15 Kcal (2270 kJ)
Calories from fat 126.98 Kcal
% Daily Value*
Total Fat 14.11g 22%
Cholesterol 12.63mg 4%
Sodium 19.16mg 1%
Potassium 456.23mg 10%
Total Carbs 93.64g 31%
Sugars 23.62g 94%
Dietary Fiber 12.72g 51%
Protein 16.11g 32%
Vitamin C 28.7mg 48%
Iron 4.2mg 23%
Calcium 35.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • high fiber

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