Directions:
- Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.8 Kcal (439 kJ) | ||
| Calories from fat | 64.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Sodium | 13mg | 1% | |
| Potassium | 263.86mg | 6% | |
| Total Carbs | 9.36g | 3% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.91 Kcal (280 kJ) | ||
| Calories from fat | 41.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 11% | |
|---|---|---|---|
| Sodium | 8.3mg | 1% | |
| Potassium | 168.47mg | 6% | |
| Total Carbs | 5.98g | 3% | |
| Sugars | 3.16g | 20% | |
| Dietary Fiber | 1.38g | 9% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 8.2mg | 21% | |
| Iron | 0.4mg | 3% | |
| Calcium | 19.1mg | 3% | |
* 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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