Chili Pepper Water

1. Mix everything (except the onion and the oil),crushing chilies with your hand.

2. Put it on to boil.

3. When it comes to a rolling boil, take it off the stove.

4. In a seperate pan, heat the oil and fry the onion.

5. Add to the pepper water.

6. Let it boil a bit.

7. Then let it rest on the stove till the spices settle to the bottom.

8. Pour out into a servingin dish being careful not to let the settled spices pour out.

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Nutrient	Quantity
Total fats	25.8761 g
Protein	1.5659 g
Carbohydrates	10.5088 g
Energy	271.5555 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3788 g
Water	73.3915 g
Aspartic acid	0.1339 g
Calcium, Ca	41.2175 mg
Lutein + zeaxanthin	12.892 g
Fiber, total dietary	2.1225 g
Carotene, beta	61.449 g
Niacin	0.193 mg
Vitamin A, RAE	215.982 g
Arginine	0.1148 g
Riboflavin	0.0334 mg
Tocopherol, beta	0.0001 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0015 g
Fatty acids, total saturated 20:1	0.0022 g
Glutamic acid	0.2752 g
Sodium, Na	6.557 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5734 g
Total lipid (fat)	25.8761 g
Manganese, Mn	0.6095 mg
Fructose	1.0411 g
Proline	0.0406 g
Fatty acids, total saturated 16:0	6.7476 g
Fatty acids, total saturated 8:0	0.2857 g
Sucrose	0.8279 g
Choline, total	12.3487 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	3.4982 g
Serine	0.0342 g
Fatty acids, total saturated 10:0	0.6521 g
Fatty acids, total saturated 18:0	3.0964 g
Vitamin B-6	0.14 mg
Selenium, Se	0.9942 g
Ash	0.5531 g
Fatty acids, total saturated 18:1 undifferentiated	6.5689 g
Pantothenic acid	0.1398 mg
Phenylalanine	0.0412 g
Copper, Cu	0.0818 mg
Betaine	0.3145 mg
Thiamin	0.0513 mg
Retinol	210.944 g
Methionine	0.0086 g
Iron, Fe	1.8345 mg
Carbohydrate, by difference	10.5088 g
Phosphorus, P	39.5565 mg
Folate, total	15.859 g
Tocopherol, gamma	0.0764 mg
Fatty acids, total saturated 4:0	0.8259 g
Lycopene	0.2 g
Alanine	0.0342 g
Cholesterol	65.536 mg
Valine	0.0452 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0015 g
Fatty acids, total saturated 18:2 undifferentiated	0.6416 g
Glycine	0.0385 g
Carotene, alpha	0.12 g
Glucose (dextrose)	1.5841 g
Fatty acids, total saturated 14:0	2.5709 g
Zinc, Zn	0.3009 mg
Isoleucine	0.0324 g
Fatty acids, total saturated 12:0	0.7161 g
Fatty acids, total polyunsaturated	1.022 g
Fatty acids, total saturated 14:1	0.0025 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.0578 g
Tocotrienol, alpha	0.0423 mg
Vitamin A, IU	806.321 IU
Folate, DFE	15.859 g
Tryptophan	0.0172 g
Vitamin C, total ascorbic acid	6.8849 mg
Phytosterols	13.634 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0076 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.4891 g
Tyrosine	0.0267 g
Vitamin B-12	0.0026 g
Vitamin K (phylloquinone)	4.4639 g
Fatty acids, total saturated	15.9462 g
Histidine	0.0202 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	7.5276 g
Threonine	0.0318 g
Folate, food	15.859 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Cryptoxanthin, beta	0.25 g
Vitamin E (alpha-tocopherol)	0.8468 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	17.373 mg
Lysine	0.0525 g
Potassium, K	192.572 mg
Cystine	0.0094 g
Fluoride, F	1.222 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 teaspoon	4.172	0.9257	0.014
Oil	2 tablespoons	224.256	0	25.4669
Tamarind pulp	0.75 teaspoon	0	0	0
Onion	0.5	32	7.472	0.08
black pepper	10 dashes	2.51	0.6395	0.0326
Water	6 cups	0	0	0
Red Chilies	6	0	0	0
Coriander	0	0	0	0
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
black mustard seed	0.5 teaspoon	0	0	0
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
curry leaf	1	0	0	0