Ingredients
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2 tablespoons cooking oil
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2 dried red chile peppers, broken into pieces
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1 teaspoon cumin seeds
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1 teaspoon mustard seeds
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¼ teaspoon asafoetida powder
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1 sprig fresh curry leaves
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2 onions, chopped
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2 green chile peppers, chopped
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½ teaspoon ground turmeric
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4 tomatoes, chopped
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½ teaspoon red chili powder
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1 teaspoon white sugar
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salt, to taste
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½ cup water
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2 tablespoons chopped cilantro leaves, for garnish (Optional)
Directions
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Heat oil in a large skillet over medium heat. Fry red chile peppers, cumin seeds, and mustard seeds in hot oil until seeds begin to splutter, 2 to 3 minutes. Sprinkle asafoetida powder over seeds and add curry leaves. Stir onions, green chile peppers, and turmeric powder into mixture. Cook and stir until onions are softened, 3 to 5 minutes. Add tomatoes, red chili powder, sugar, and salt; continue cooking until tomatoes are pulpy. Pour water into mixture; simmer until curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.
Nutrition Facts (per serving)
129 | Calories |
8g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 129 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Sodium 16mg | 1% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 8g | |
Protein 3g | 5% |
Vitamin C 75mg | 84% |
Calcium 58mg | 4% |
Iron 2mg | 8% |
Potassium 491mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.