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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	2	tablespoons		-	-	-	-
red chile pepper	2			2.5	0.5506	0.1169	0.0275
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
asafoetida powder	1/4	teaspoon		-	-	-	-
curry leaf	1	sprig		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
green chile pepper	2		chopped	179.91	42.5487	8.9955	0.8996
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
tomato	4		chopped	160.8396	34.7592	7.8633	1.7871
red chili powder	1/2	teaspoon		-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
salt				-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.