Directions:
- Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.
- Cool and liquidize in a food processor to get a smooth puree. Keep aside.
- 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.
- Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
- When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.
- Garnish with coriander and serve hot with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.65 Kcal (606 kJ) | ||
| Calories from fat | 66.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Sodium | 37.34mg | 2% | |
| Potassium | 583.89mg | 12% | |
| Total Carbs | 18.18g | 6% | |
| Sugars | 9.9g | 40% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 55.5mg | 92% | |
| Iron | 1mg | 6% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.98 Kcal (285 kJ) | ||
| Calories from fat | 31.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 11% | |
|---|---|---|---|
| Sodium | 17.55mg | 2% | |
| Potassium | 274.41mg | 12% | |
| Total Carbs | 8.54g | 6% | |
| Sugars | 4.65g | 40% | |
| Dietary Fiber | 1.39g | 12% | |
| Protein | 1.45g | 6% | |
| Vitamin C | 26.1mg | 92% | |
| Iron | 0.5mg | 6% | |
| Calcium | 44.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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