For 4-5 persons
Ingredients -
2 tbsp. clarified butter (ghee)
½ tsp. cumin seeds (jeera)
A pinch of asafoetida (heeng)
½ tsp. garam masala powder
½ tsp. fenugreek seeds (methidana)
400 gms. tomatoes
8-10 curry leaves
2 green chilies chopped
1 tsp. salt
1 tsp. red chili powder
1 tsp. coriander (dhania) powder
½ tsp. turmeric (haldi) powder
1 bunch of green coriander chopped
½ tsp. kashmiri mirch
1 tsp. sugar (optional)
Method
Heat ghee in a saucepan and saute methi dana and curry leaves.
Add heeng, hari mirch, salt, red chili powder, dhania powder, haldi, garam masala, and tomatoes.
Toss and shake for 3-4 minutes and then add one cup of water. Cook on low heat till the ingredients soften.
Add sugar, Kashmiri Mirch, and green coriander. Stir for a minute or two, remove from heat and serve.
Let's remember this -
You can have this with Roti, Dosa or any flatbread.
You can store this in the refrigerator for a week in a glass jar
You can also pair this with Nachos or use it as a dip for any chips.
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