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Cook the tomatoes and onions with 7 to 8 cups of water and salt to taste. When it is cooked, season with oil, mustard seeds, curry leaves, garlic and jeera, pepper and chilli powders. Cover and cook for another 5 minutes. Garnish with chopped coriander leaves. Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (98%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 12.5mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 44
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