Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ kilograms | Tomatoes; finely cut |
| 2 | Onions; finely cut |
| Salt; to taste | |
| Chopped coriander leaves; for garnish | |
| 2 tablespoons | Oil |
| 1 teaspoon | Mustard seeds |
| 1 | Sprig curry leaves |
| 6 | Flakes garlic (to 8); crushed |
| ½ teaspoon | Jeera; (cumin) powder |
| ½ teaspoon | Pepper |
| ½ teaspoon | Chilli powder |
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@...> on Feb 22, 1998