Try this Peppers in Tamarind Juice recipe, or contribute your own.
Suggest a better descriptionRemove the core and seeds from the peppers and cut them into 2.5cm (1 inch) cubes. Bring 300ml (1/2pint) of water to the boil in a balti pan or saucepan and add the potatoes. Bring back to the boil, cover with a lid or piece of foil and cook for 5 minutes, or until the potatoes are tender. Remove them with a slotted spoon and spreaad on a plate to prevent further cooking. Reserve the cooking liquid. In a coffee grinder, finely grind the sesame and poppy seeds, channa dhal (yellow split peas), peppercorns and dried chilli. Preheat the balti pan over a medium heat for a few seconds and add the oil. When hot, but not smoking, add the mustard seeds. As soon as they pop add the fenugreek seeds and immediately follow with the ground ingredients, turmeric and cashew nuts. Increase the heat slightly and stir-fry for 30 seconds. Add the peppers and salt and stir fry for 1 minute, then add the potatoes and reserved liquid. Stir and cook for 1 minute. Blend the tamarind with the boiling water and add to the vegetables. Do not worry if the tamarind is not fully dissolved when you add it, it will soon dissolve in the pan. Add the sugar and reduce the heat to medium, cook for 5-6 mintues stirring frequently. Remove from the heat and serve at once.
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Serving Size: 1 Serving (746g) | ||
Recipe Makes: 1 servings | ||
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Calories: 460 | ||
Calories from Fat: 208 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.3mg | 1 % | |
Potassium 1216.7mg | 32 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 44.8g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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