Kaalen (Vegetables in Yoghurt)

Kaalen (Vegetables in Yoghurt)

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Servings: 4
Calories: 76


  • 1/2 cup Raw banana raw papaya, and tart mango, diced into 1 inch pieces
  • 4 Green chillies slit
  • 1/4 tsp Red chilli powder
  • 2 pinches Turmeric haldi powder Salt to taste
  • a few Curry leaves kadhi patta
  • 7 oz Yoghurt dahi, beaten
  • Salt and sugar to taste
  • Asafoetida hing to taste

for the tempering:

  • 2 tsp Sesame til oil
  • 1/8 tsp Mustard seeds rai
  • 2 pinches Fenugreek seeds (methi dana}
  • 2 Dry red chillies sookhi lal mirch, halved


  • Cook the raw banana, papaya, mango, and green chillies with red chilli powder, turmeric powder, salt, and curry leaves in a little water. When tender, remove from heat.
  • Mix salt, sugar, and asafoetida with yoghurt and add to the above mixture. Return to heat and simmer over low heat.
  • For the tempering, heat the sesame oil in a pan; add the mustard seeds, fenugreek seeds, and dry red chillies; saute till the seeds begin to crackle. Remove and add to the mixture.
  • Stir the mixture for a few minutes and then remove from heat.
Calories: 76 kcal
Carbohydrates: 12 g
Protein: 3 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 177 mg
Potassium: 237 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 312 IU
Vitamin C: 40 mg
Calcium: 75 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fruits
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