A simple potato and tomato based thin curry, nutrient and energy dense served with rotis or rice makes a perfect side dish.
Nutritional info
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6.1 mg
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0.6 mg
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14.6 mg
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3.3 gm
-
1.0 gm
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67.1 kcal
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6.9 gm
-
62.2 mcg
- Ingredients
- Step-by-Step
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To make the base puree, heat 2 tsp oil in a frying pan.
Add 6 cloves of garlic, 2 tsp dhania seeds, 2 tsp chopped red chilli and 2 tsp chopped green chilli.
Sauté and further add 1/2 cup diced onion, 1/4 tsp salt and 1 cup diced tomato.
Pour in a little water, cover and allow it to cook.
Once cooked, take off the flame, blend to get a puree like consistency and keep aside.
To make the bhaji, take a fresh frying pan at a low flame and heat 1 tsp oil.
Add 1/8 tsp rai, 1/4 tsp jeera and sauté.
Once jeera starts crackling, add 1/4 cup boiled and chopped potato, 1/4 tsp salt,
1/4 tsp haldi and 1/4 tsp dhania powder.
Pour in the previously cooked base puree, cover and allow it to cook.
Garnish with 1/4 tsp chopped coriander leaves.
Serve hot with chapatti or rice.