Grilled Vegetables
Grilled vegetables marinated in hung curd are a light, nutrient-dense dish, ideal for weight management. This recipe is high in fiber, loaded with vitamins and minerals from vegetables, and the hung curd provides protein and probiotics. It’s a versatile dish that can be served as a side, appetizer, or light main course.
Nutrition Facts
Per serving
Energy
103 kcal
Protein
6 g
Carbs
13 g
Fat
2 g
Fiber
2 g
Ingredients
Hung Curd
1 small cup (100g)
Green Bell pepper
0.25 cup, sliced (50g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Broccoli
1 small cup floret (100g)
Carrot
0.25 cup, sliced (50g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Garam Masala
0.5 tsp (1.5g)
Red chilli Powder
0.25 tsp (1.25g)
Cumin Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
lemon juice
2 tsp (10g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
Marination:
- In a mixing bowl, combine hung curd, ginger-garlic paste, lemon juice, olive oil, and spices (turmeric, red chili, garam masala, cumin powder).
- Add salt and mix well to create a smooth marinade.
- Add all the sliced vegetables to the marinade and coat them evenly. Cover the bowl and let the vegetables marinate for at least 30 minutes in the refrigerator.
Grilling:
- Preheat a grill pan or oven to 180°C (350°F).
- Brush the pan or grill rack lightly with olive oil.
- Arrange the marinated vegetables on the grill them for ease.
- Grill each side for 3-5 minutes until the vegetables are cooked and slightly charred. Ensure they maintain their crunchiness.
Serving:
- Garnish with fresh coriander leaves and serve hot.