This is a simple and fast cooking curry. Cooks in about 15 minutes. I used to enjoy eating this along with dosa or hot rice at my mom’s place.
3-4 Medium Tomato (Finely Chopped)
2 Medium Onions (Finely Chopped)
4-5 Green Chillies (finely chopped/paste)
5-6 Curry Leaves
2-3 Tbsp Coriander Leaves (Finely chopped for garnishing)
1/2 Tsp Mustard seeds
A pinch Asafoetida (Optional)
Salt to taste
2 Tsp Oil
– Heat oil in a kadai/wok, add in mustard seeds and allow spluttering.
– Add onions, curry leaves, green chillies and sauté for 2-3 minutes on medium flame till onion is translucent.
– Add tomatoes and salt and 1/2 cup water and cook till tomatoes are soft.
– Garnish with coriander leaves and serve with Chapattis, dosa or idly.
Tip: This can be made into thick as well. In that case cook till the water fully evaporates. A juicy/watery version goes great with rice.