Mild curry made with ripe tomatoes.
|2 nos||Onion (finely chopped)|
|5 nos||Tomatoe (ripe and juicy)|
|3 clove||Garlic (crushed)|
|½ inch||Ginger (crushed)|
|1 no||Green chili (slit open)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chilli powder|
|2 tsp||Coriander /dhania powder|
|1 tsp||Salt (or to taste)|
|¼ tsp||Split black gram|
|10 nos||Curry leaves|
|4 stks||Coriander leaves|
Wash tomatoes, chop and make a thick puree using blender. Heat oil in a kadai temper with mustard, split black gram and curry leaves. Fry onions, green chilli, crushed ginger and garlic till translucent. Add the tomato puree along with turmeric powder, red chilli powder, coriander powder and salt. Cook until (5 minutes approx) the puree thicken and when you see the oil separating garnish with fresh coriander and curry leaves. Good side for breakfast items and even makes a wonderful combo with plain basmati rice.