Directions:
- 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.
- 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.
- 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.
- Garnish with chopped coriander leaves and serve with hot plain boiled rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.99 Kcal (1419 kJ) | ||
| Calories from fat | 110.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 19% | |
|---|---|---|---|
| Sodium | 130.95mg | 5% | |
| Potassium | 2093.48mg | 45% | |
| Total Carbs | 53.18g | 18% | |
| Sugars | 21.67g | 87% | |
| Dietary Fiber | 14.78g | 59% | |
| Protein | 12.9g | 26% | |
| Vitamin C | 168mg | 280% | |
| Iron | 2.5mg | 14% | |
| Calcium | 122.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 37.91 Kcal (159 kJ) | ||
| Calories from fat | 12.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 19% | |
|---|---|---|---|
| Sodium | 14.64mg | 5% | |
| Potassium | 234.09mg | 45% | |
| Total Carbs | 5.95g | 18% | |
| Sugars | 2.42g | 87% | |
| Dietary Fiber | 1.65g | 59% | |
| Protein | 1.44g | 26% | |
| Vitamin C | 18.8mg | 280% | |
| Iron | 0.3mg | 14% | |
| Calcium | 13.7mg | 12% | |
* 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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