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Vegetable Curry (Bhaji)

Name: Vegetable Curry (Bhaji)
Yield: 3 servings
Cuisine: Indian
Ingredients: One pound of shelled peas; four under-boiled skinned potatoes; two tablespoonfuls of ghee; half a teaspoonful of salt; a teaspoonful of curry powder; three cupfuls of water; half of a small onion

From Banquets of the nations, 1911

Serves 3

Serve with boiled rice and chutneys.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

424Calories

19 gProtein

68 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories424 kcal

Protein19 g

Carbohydrates68 g

Fiber20 g

Sugars5.5 g

Total Fat9.9 g

Saturated Fat5.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol27 mg

Sodium1257 mg

Potassium1408 mg

Calcium128 mg

Iron14 mg

Magnesium121 mg

Phosphorus267 mg

Zinc2.5 mg

Copper2.1 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K8.3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.8 mg

Folate123 mcg

Choline52 mg

Caffeine0 mg

Water519 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 144. The excerpt below is the record exactly as published.

One pound of shelled peas, four under-boiled skinned potatoes, each cut up into four pieces, two tablespoonfuls of ghee, half a teaspoonful of salt, a teaspoonful of curry ' powder, three cupfuls of water, and half of a small onion

Cook this with the app: pantry check, scaling, and the assistant.