Total Calories: 91
1. Heat the oil in a large skillet over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides.
2. Add the red chili peppers, gherkins, and salt, and cook, stirring, until golden, about 4 minutes. Add the tomato, reduce the heat to low, cover the pan and cook until the vegetables are crisp-tender and the juices completely evaporated, 3 to 5 minutes. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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