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Ингредиенты
- In a large skillet or kadhai heat 2Tbs of oil (2 not 1 quart)
- 3/4 tsp of white poppy seeds
- 1 inch of thinly sliced fresh ginger
- 1 shallot
- 1 or 2 Tbs of water into a paste
- Meanwhile back at the kadhai or skillet, heat the oil again. When it's hot add in:
- 1/2 tsp of brown mustard seeds
- 1/4 tsp of cumin seeds
- 1/4 tsp of fennel seeds
- 1/4 tsp of black onion seed (aka kalonji or nigella...not that Nigella)
- A pinch of fenugreek seeds
- Saute everything until it starts to brown then toss in:
- The ginger, chili, shallot paste
- 10 curry leaves
- Cook everything down about 5 or 10 minutes then add in:
- The cooked drained red onions
- 1/2 tsp ground turmeric
- 1 and 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp Kashmiri chili or 1/4 tsp cayenne mixed with 1/4 tsp of paprika
- 3/4 tsp of salt
- Let everything cook down for about 4 minutes.
- Add in:
- 2 Tbs of tamarind or if you don't have tamarind substitute lemon or lime juice
- 1/2 tsp of jaggery or light brown sugar
- Let that cook for about 2 or 3 minutes then add in:
- The coconut spice paste
- Cook everything until it's thoroughly blended then turn down the heat and add in:
- 1 cup of water
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 203 | |
| Calories from Fat 20 | 10% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1791mg | 75% |
| Potassium 635mg | 18% |
| Total Carbs 45.22g | 12% |
| Dietary Fiber 5.6g | 19% |
| Sugars 32.83g | 22% |
| Protein 4.59g | 7% |
