| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 1/4 |
kg |
Tomatoes; finely cut |
| 2 |
|
Onions; finely cut |
|
|
Salt; to taste |
|
|
Chopped coriander leaves; for garnish |
| 2 |
tb |
Oil |
| 1 |
ts |
Mustard seeds |
| 1 |
|
Sprig curry leaves |
| 6 |
|
Flakes garlic (to 8); crushed |
| 1/2 |
ts |
Jeera; (cumin) powder |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Chilli powder |
INSTRUCTIONS
FOR SEASONING
Cook the tomatoes and onions with 7 to 8 cups of water and salt to taste.
When it is cooked, season with oil, mustard seeds, curry leaves, garlic and
jeera, pepper and chilli powders. Cover and cook for another 5 minutes.
Garnish with chopped coriander leaves.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 22, 1998
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