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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes. | 2. Cool and liquidize in a food processor to get a smooth puree. Keep aside. | 3. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes. | 4. Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously. | 5. When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire. | 6. Garnish with coriander and serve hot with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4			131.04	28.3192	6.4064	1.456
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
green chili	1		chopped	60.0	14.19	3.0	0.3
curry leaf	5 -6			-	-	-	-
clove	2	cloves		-	-	-	-
chickpea flour	2	tablespoons		44.505	6.6493	2.5748	0.7694
turmeric powder	1/4	teaspoon		-	-	-	-
red chili powder	2	teaspoons		-	-	-	-
asafoetida powder	1	pinch		-	-	-	-
jaggery	2	tablespoons	grated	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
salt				-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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