Onion - 3 medium
Tomato - 5 medium
ginger - 2 inch piece
Garlic - 4 pods
Green chilli - 2
Oil - 2 tbsp
Cut all the vegetables into big chunks.
Heat the oil and fry all the above on a medium flame for 5-7 minutes until they appear cooked.
Cool and grind.
Oil - 1tbsp
Fenugreek / methi / uluva seed - 1tsp
Curry leaf - 1 sprig
Asafoetida poswder / kayam - 1tsp
Salt
Chili powder - 1 tbsp
Turmeric powder - 1 tsp
Garam masala (or) Jeera powder - 1 tsp
Heat the oil. Splutter the fenugreek seed.
Add the curry leaf and asafoetida powder.
Now add the ground paste and the powders.
After 2 minutes of frying on a medium flame, add the desired ingredient and 1 cup water.
Cook for 5 minutes on a low flame.
Serve hot decorated with coriander leaf.
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