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Ingredients
- 3/4 c. Minced fresh Chinese Parsley -- (Cilantro) Firmly packed
- 1/2 c. Minced fresh mint -- firmly Packed
- 1 x Fresh warm green chili -- (optional)
- 1 Tbsp. Lemon juice
- 3/4 c. Plain yogurt
- 1/4 x To 1/2 tsp Salt
Directions
- Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water into the blender. Blend till smooth, pushing down as necessary with a rubber spatula. Beat the yogurt in a small bowl till it is creamy. Add in the mix from the blender and mix in. Add in 1/4 tsp salt, mix, and taste. Add in more salt if you like. -Jaffrey suggests it is good with Vegetable Pakoris(batter fried vegetables). If you're still eating fried foods, I agree. But other low fat items are healthier. Try it for a dip with fresh vegetables. We sometimes stir a little into our rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 260g | |
| Calories 140 | |
| Calories from Fat 55 | 39% |
| Total Fat 6.23g | 8% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 97mg | 4% |
| Potassium 554mg | 16% |
| Total Carbs 14.93g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.69g | 7% |
| Protein 7.92g | 13% |
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