Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced.
Recipe by Cooking Light November 2001
Credit: Randy Mayor; Lydia DeGaris-Pursell
78 calories; calories from fat 17%; fat 1.5g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 2.1g; carbohydrates 15.4g; fiber 3.5g; iron 0.6mg; sodium 299mg; calcium 35mg.