AuthorNutrition Bangla AuthorCategoryBreakfast, Snacks, Vegetarian RecipesDifficultyIntermediate
Ingredients
30 g Rolled oats (or quick oats) (Dry roasted for better texture)
30 g Onion (chopped)
30 g Carrot (chopped)
20 g Green peas (fresh/frozen)
30 g Tomato (chopped)
20 g Green beans (chopped)
2 g Green chili (chopped)
2 g Mustard seeds
2 g Curry leaves (Few leaves)
2 g Ginger (grated) (Freshly grated)
3 g Oil (preferably olive or mustard)
150 ml Water
1 pinch Salt
5 g Lemon juice (For garnish)
5 g Coriander leaves (For garnish)
Directions
1
Dry roast oats in a pan for 3–4 minutes till slightly golden. Set aside.
2
Heat oil in a pan, add mustard seeds, let them splutter
3
Add ginger, green chili, curry leaves, onions and sauté till translucent
4
Add tomatoes, carrots, peas, beans and cook for 3–5 minutes
5
Add 150 ml water and salt, bring to a boil
6
Add roasted oats, stir well, cover and cook on low for 5–6 minutes
7
Once cooked, squeeze lemon juice and garnish with coriander leaves.
8
Serve hot.
Notes
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Nutrition Facts
1 servings
Serving size
1 Bowl
- Amount per serving
- Calories206
- % Daily Value *
- Total Fat 5.5g8%
- Total Carbohydrate 31g12%
- Dietary Fiber 8.9g32%
- Protein 7g
- Calcium 75mg6%
- Iron 2.9mg17%
- Potassium 490mg11%
- Magnesium 94.9mg23%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
30 g Rolled oats (or quick oats) (Dry roasted for better texture)
30 g Onion (chopped)
30 g Carrot (chopped)
20 g Green peas (fresh/frozen)
30 g Tomato (chopped)
20 g Green beans (chopped)
2 g Green chili (chopped)
2 g Mustard seeds
2 g Curry leaves (Few leaves)
2 g Ginger (grated) (Freshly grated)
3 g Oil (preferably olive or mustard)
150 ml Water
1 pinch Salt
5 g Lemon juice (For garnish)
5 g Coriander leaves (For garnish)