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
