Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
161
Calories
2g
Protein
14g
Fat
9g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | not in our table | 0 |
| Seed | 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
- 4 cups diced tomatoes
- 2 tbsp roughly chopped garlic
- 1 tbsp chopped fresh ginger
- 1 tsp salt
- 2 tbsp green chili pepper, chopped
- 1 tsp fenugreek seeds
- 3 tbsp oil
Directions
1
In a skillet heat the oil and add the fenugreek seeds. When the seeds turn black, turn the heat off and add the green chilies. Stir a few minutes and add the tomatoes, turn the heat on and add the garlic, ginger, salt, and let cook for 30 minutes.
2
Category:Bhutani Recipes
3
Category:Bhutani Salads
Recipe sourced from
fandom