Tomato Subji a hydrabadi dish from India.
dry roast the first 5 ingrediants and add to blender.
add the ginger and chilli to the blender with a cup of water and blend into a paste
add oil or ghee to pan. once hot, add the cumin seeds. once they are a few shades darker then add the mixture from the blender
add the turmeric and tomatoes at this point. Cook until the tomatoes break down a little bit, about 6-7 minutes
add tamarind, curry leaves, and salt. cook for 10 minutes on low
garish and serve hot with rice
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 74 | ||
Calories from Fat: 71 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 351.2mg | 12 % | |
Potassium 38mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.5g | 1 % | |
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: 74
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