Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Ripe tomatoes |
| 2 | Green chillies slit |
| 1 | Stalk curryleaves |
| ½ tablespoon | Coriander chopped fine |
| ½ teaspoon | Sugar |
| ½ teaspoon | Red chilli powder |
| ⅛ teaspoon | Turmeric powder |
| ¼ teaspoon | Dhania powder |
| 3 | Pinches asafoetida; (3 to 4) |
| Salt to taste | |
| ¼ teaspoon | Cumin & mustard seeds |
| 1 tablespoon | Oil |
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.