Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tomatoes,
- 2 teaspoon chillies soaked in vinegar,
- 1 small onion finely chopped,
- 1/2 teaspoon chilli powder,
- 1 capsicum,
- 2 pinches ajwain,
- 1 tablespoon oil,
- 1/2 teaspoon sugar,
- 1/2 teaspoon salt
Directions
Put the tomatoes in hot water for about 10 minutes.
Remove the skin and chop.
Pierce the capsicum with a fork and hold over the flame until the skin blackens.
Remove from heat, rub off and discard the burnt skin and chop finely .
Heat the oil and fry the onion for 1/2 a minute.
Add the remaining ingredients and cook for 3 to 4 minutes.
Serve with salad or potato chips.
Category:Omanese Recipes
Category:Omanese Appetizers