Ingredients:
Tomatoes – 500 gms
Ginger Garlic Paste – 1 tsp
Curry Leaves – 10
Fenugreek Seeds – 1/4 tsp
Cumin Seeds – 1/2 tsp, roasted, grounded
Vegetable Oil – 50 ml
Onions – 1 to 2, sliced
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Sesame Seeds – 1/2 tblsp, roasted, coarsely ground
Besan Flour – 1 tblsp, dry roasted
Salt as per taste
For tempering:
Dry Red Chillies – 3 to 4
Mustard Seeds – 1/8 tsp
Cumin Seeds – 1/4 tblsp
Fenugreek Seeds – 1/8 tblsp
Onion Seeds – 1/8 tbslp
Curry Leaves – 4 to 5
Method:
1. Chop the tomatoes.
2. Boil 1/2 to 3/4 cup of water in a pan.
3. Add the tomatoes, 1/2 tsp ginger garlic paste, curry leaves, fenugreek seeds and cumin powder.
4. Cook for 5 to 10 minutes and puree the mixture.
5. Heat oil in a pan and fry the onions till brown.
6. Add the remaining ginger garlic paste and fry for about a minute.
7. Add the tomato puree, salt, turmeric powder, red chilli powder and sesame seeds.
8. Mix the besan with a little water and add to the pan.
9. Simmer for about 6 to 9 minutes till it achieves a thick soup-like consistency.
10. Meanwhile heat oil in a pan.
11. Add the tempering ingredients and fry till mustard seeds start to crackle.
12. Pour into the tomato curry and cover with a pan.
13. Serve hot as a side dish with rice or chapati.
Note: image is for illustration purposes only and not that of the actual recipe.
