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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil. | 2. While the tomato purée is boiling, heat the oil in a small pan on a medium flame Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops. | 3. Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done. | 4. Garnish with chopped coriander leaves and serve with hot plain boiled rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	15			491.4	106.197	24.024	5.46
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
green chilies	2			194.3028	48.0	0.0	0.0
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
curry leaf	10			-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
salt				-	-	-	-
vegetable cauliflower green bean	3	cups	carrot mixed	-	-	-	-
coriander leaf			chopped	-	-	-	-

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