Ingredients:
3 med. ripe tomatoes
2 green chillies slit
1 stalk curry leaves
1/2 tbsp. coriander chopped fine
1/2 tsp. sugar
1/2 tsp. red chilli powder
1/8 tsp. turmeric powder
1/4 tsp. dhania powder
3-4 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil
Method:
- Chop tomatoes into eight pieces each.
- Destalk curry leaves. Heat oil in a pan.
- Add seeds, allow to splutter.
- Add asafoetida, curry leaves, chillies.
- Stir and add tomatoes.
- Add all dry masalas and salt over them.
- Stir gently, cover and cook for 3-4 minutes.
- Sprinkle sugar, stir and simmer 2 minutes.
- Garnish with coriander before serving.
- Serve hot with phulkas or rotis.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh
Tomatoes Dishes Index
