|500 g||Tomato (chopped)|
|1 no||Tamarind (small marble size)|
|1 tsp||Jeera powder|
|1 tsp||Dhania powder|
|2 tsp||R.chilli powder|
|½ tsp||Haldi powder|
|1 stks||Curry leaves|
|3 stks||Coriander leaves (chopped )|
|1 T||Coconut – grated and ground|
|½ tsp||Gram dhal/kadalai paruppu(25 grm)|
|Salt (as per taste)|
|½ tsp||Mustard seeds|
Boil tomatoes with tamarind, salt, green chillies and water sprinkled. After pressure cooking (in a cooker), add 1/2 a cup of water and mash the tomatoes and strain it.
Now, add red chilli, haldi, curry leaves, jeera, dhania powder and let it boil for sometime.
Make a paste of coconut, kaju, badam and gram dhal, dissolve in a little water so it does not form lumps.
Add the paste to the tomato cut.
Give tadka with mustard seeds, jeera seeds, curry leaves. And add to the tomato cut, and let it boil for more time.
Garnish with chopped coriander leaves and serve 'Tamatar ka Cut' Mughlai style.