STEP 1.Wash tomatoes and carrots. Cut it into pieces.
STEP 2.2. Take a sauce pan add 1/2 glass water, tomatoes, carrots, ginger, garlic and salt.
STEP 3.3. Boil it for 15-20 minutes. Let it cool.
STEP 4.4. Remove the skin of tomatoes.
STEP 5.5. In a blending jar, transfer it with water. Blend it.
STEP 6.6. Sieve it . Heat butter in a pan . Add tomato puree. Simmer it for 3-4 minutes. Add kali mirch.
STEP 7.7. Transfer it in serving bowls. Garnish with butter and coriander leaves. Serve hot.
Nutrition value
3
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
8 mg
Iron
0 mg
Vitamin A
4 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
1 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
5 mg
Manganese
1 mg
Phosphorus
2 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
