Curries ( Subzi) Dish / Preparation

One serving ( usual) 1 katori-bowl of 150 ml. volume

Carbohydrates

gms

Fat

gms

Protein

gms

Weight gms

Kcal

Beans & Potato (dry)

70

94

3

6.1

1.7

Ridge gourd curry (Karela)

155

97

6

7.3

1.8

Cabbage (dry)

100

131

7

10.3

2.3

Baingan Bhurtha (100 ml measure) (dry)

100

115

8

8.2

2.3

Vegetable cutlets 2 pcs

60

132

10

9.4

1.9

Pumpkin curry(dry)

165

110

11

6.3

2.6

Peas & potatoes curry

135

132

13

6.4

3.2

Vegetable Korma curry

140

132

13

7.9

2.1

Peas & paneer curry

130

191

14

10.4

11

Capsicum potato (dry)

125

116

16

5.1

1.9

Brinjal & Potato (dry)

130

134

17

6.7

1.7

Ladies fingers (225ml measure) (dry)

140

226

17

15

5.5

Potato curry (100 ml. measure)

110

131

18

6.2

1.5

Vegetable kofta curry

145

217

20

13.7

3.9