Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 100 g tomatoes
- 75 g coriander leaves
- 10 ml lemon juice
- 5 g sugar
- 10 g tomato ketchup
- 3 g chopped garlic
- 15 g ginger-garlic paste
- 10 g white pepper powder
- 10 g coriander whole
- salt to taste
- 10 g butter
Directions
Cook the tomatoes and coriander leaves in 300 ml of water until the tomatoes dissolve.
Strain it, grinding the solids left over after straining before adding them again to the mixture.
Heat ghee in a pan.
Put the chopped garlic and then the ginger-garlic paste, stir for a little while and pour in the stock.
Add all the masalas and cook for some time.
Strain the entire thing again and serve hot, garnished with coriander leaves.
Category:Indiancuisineandculture
Category:Gujarati Vegetarian
Category:Tomato Recipes
Category:Cilantro Recipes
Category:Lemon juice Recipes
Category:Ketchup Recipes
Category:Garlic Recipes
Category:ginger Recipes