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Ingredientes
- 3 Tbsp. Peanut oil
- 2 x Garlic cloves crushed
- 1 sm piece Tamarind crushed
- Â Â (or possibly 1/4 c. lime juice)
- 1 sm Onion finely minced
- 3 x Green or possibly red chilies seeded, and
- Â Â cut into fine strips
- 1 lb Hard tomatoes peeled, diced
- 1 Tbsp. Dark brown sugar
- 1/3 c. Canned coconut lowfat milk
- 1 Tbsp. Tomato paste
- Â Â Salt to taste
- Â Â Cilantro sprigs
- Â Â Finely-minced green chili
Direcciones
- Heat the oil in a small skillet, add in garlic, tamarind or possibly lime juice, and onion, and stir-fry for 1 minute. Add in chilies and tomatoes and stir-fry for a few min. Add in sugar and season with salt. Stir in coconut lowfat milk and tomato paste.
- Bring to a boil, reduce the heat and cook for 10 to 15 min, till the mix is fairly dry. Let cold, cover, and refrigeratetill required. Serve garnished with cilantro and green chili. (It will keep in the refrigerator for about a week.)
- This recipe yields 1 lb..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 635g | |
| Calories 650 | |
| Calories from Fat 435 | 67% |
| Total Fat 49.71g | 62% |
| Saturated Fat 14.22g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 165mg | 7% |
| Potassium 1535mg | 44% |
| Total Carbs 51.54g | 14% |
| Dietary Fiber 8.5g | 28% |
| Sugars 27.12g | 18% |
| Protein 7.34g | 12% |
