|Spicy sev||1 Cup (16 tbs) (Thick)|
|Tomatoes||2 Cup (32 tbs), cubed|
|Red chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Coriander cumin powder||1 Tablespoon (Dhania Jeera)|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
|Asafoetida||1⁄4 Teaspoon (Hing)|
|Coriander leaves||2 Tablespoon, chopped|
1 In a bowl, combine the tomatoes, chili powder, turmeric powder, coriander cumin powder, sugar and salt and keep aside.
2 In a pan, heat the oil.
3 Add in the mustard seeds.
4 When they begin to crackle add the asafetida.
5 Add in the tomatoes and mix well.
6 Add 1/2 cup of hot water and bring to a boil.
7 Simmer for 3-4 minutes until thick.
8 Just before serving add the sev and serve immediately, garnished with the coriander leaves.
Serving size: Complete recipe
Calories 1880 Calories from Fat 1283
% Daily Value*
Total Fat 143 g220.4%
Saturated Fat 28.2 g141.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2412 mg100.5%
Total Carbohydrates 115 g38.4%
Dietary Fiber 26.3 g105.1%
Sugars 15.5 g
Protein 35 g69.3%
Vitamin A 107.8% Vitamin C 101%
Calcium 7.6% Iron 15.8%
*Based on a 2000 Calorie diet