Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ kilograms | Tomatoes; finely cut |
2 \N | Onions; finely cut |
\N \N | Salt; to taste |
\N \N | Chopped coriander leaves; for garnish |
2 tablespoons | Oil |
1 teaspoon | Mustard seeds |
1 \N | Sprig curry leaves |
6 \N | 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