Indian Tomato Pepper Water Recipes
INDIAN TOMATO PEPPER WATER
Make and share this Indian Tomato Pepper Water recipe from Food.com.
Provided by Ranikabani
Categories Asian
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, put chopped tomatoes, pepper, cayenne powder, cumin powder, turmeric, coriander, salt, 4-5 cups water, and 1/2 Celsius tamarind juice extracted by soaking a small ball of tamarind (or you can use 2 teaspoons of tamarind paste).
- Bring all to a boil and then reduce heat and cook on low 5-6 minutes.
- In a separate sauce pan, heat the oil.
- Add mustard seed and let it sputter a bit.
- Add curry leaves, onion, garlic and red dried chilies.
- Sauté for a few minutes.
- Pour cooked pepper water into this and simmer for two minutes.
- Enjoy!
Nutrition Facts : Calories 56.1, Fat 2.9, SaturatedFat 0.4, Sodium 15.5, Carbohydrate 7.5, Fiber 2, Sugar 4, Protein 1.6
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
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