Ingredients:
Tomato - 10 medium
Salt
Turmeric powder - 1/2 tsp
Chilli powder - 2 tbsp
Gingelly / til oil - 3 tbsp
Mustard seeds - 1 tsp
Red chilli - 2, broken
Curry leaf - 1 sprig
Asafoetida powder / kayam - 1 tsp
Optional:
Garlic - 3 pods, grinded
Ginger - 1 tbsp, chopped fine
Green chilly - 2, chopped
Jaggery - 1 tbsp
Method:
Grind the tomato without adding any water and keep aside.
Heat the oil and splutter the mustard seeds.
Next add the split red chilly, asafoetida powder and curry leaf.
Optional step - Add ginger, garlic and green chilly, if using. Fry till the ginger pieces turn golden brown.
Now add the tomato paste, salt, turmeric powder and chilly powder.
Cook till all the water evaporates.
Taste and add the jaggery (if using). Mix well.
Cool and transfer to a clean container.
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