4 Serves
30 Mins
Heat the cooking oil in a frying pan over medium heat.
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Vitamin K
79 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
123 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
143 mg / 1,250 mgPotassium
1184 mg / 4,700 mgSodium
261 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
9 g / 28 gSugar
17 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Add the cumin seeds and mustard seeds to the hot oil, allowing them to splutter, then stir in the fenugreek seeds.
Incorporate the green chili peppers and dried red chillies, sautéing for approximately 20 seconds to release their aromatics.
Stir in the tamarind paste and jaggery, allowing the jaggery to melt completely into the mixture.
Add the chopped tomatoes, spice blend, and sugar, mixing well and sautéing for 2 minutes.
Pour in the water and simmer over medium heat until the tomatoes are tender and the liquid has evaporated, resulting in a thick, chunky consistency.
Stir in the fresh coriander leaves, cook for one final minute, then remove from heat and allow to cool before serving.
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