Ingredients (Serves 3)
- Tomato (firm) - 4 medium, sliced
- Onion - 1 medium-small, thinly sliced
- Green chilies - 4, slit
- Ginger - 1/2 inch, julienned
- Garlic - 2 - 3, chopped
- Curry leaves - 3 - 4
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp
- Coriander powder - 1.5 tsp
- Mustard seeds - 1/2 tsp
- Dry red chilies - 2 - 3
- Salt - To taste
- Oil - 1 tbsp or as required
- Coconut oil - 2 tsp
Method
Heat oil in a pan at medium heat. Splutter mustards and fry dry red chilies. Add sliced onion, ginger, garlic, little salt and saute until oil separates and onion starts changing color. Bring down the heat and add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add the tomato slices, few curry leaves and slit green chillies. Mix well. Cover and cook for 1 minute. Open the lid and fry for a few minutes. (One or two pinches of sugar can be added for an extra taste). The tomato slices shouldn’t get mashed up. Taste-check for salt. Finally add 2 tsp coconut oil. Serve with chapatis or rice.
Recipe Courtesy - Lekshmy Varma
