| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Ripe tomatoes |
| 2 |
|
Green chillies slit |
| 1 |
|
Stalk curryleaves |
| 1/2 |
tb |
Coriander chopped fine |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Red chilli powder |
| 1/8 |
ts |
Turmeric powder |
| 1/4 |
ts |
Dhania powder |
| 3 |
|
Pinches asafoetida; (3 to 4) |
|
|
Salt to taste |
| 1/4 |
ts |
Cumin & mustard seeds |
| 1 |
tb |
Oil |
INSTRUCTIONS
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
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