INGREDIENTS
4-5 medium -sized tomatoes
3-4 large green chilies
Garlic 3-4
Ginger 1 “
Mustard oil 1 tbsp
Saunf ½ tsp
Kalonji / nigella seeds½ tsp
Rai/ mustard seeds 1/4 tsp lightly crushed
Jeera ¼ tsp each
Methi / fenugreek seeds ½ tsp
Coriander pdr ½ tsp
Hing little
Chili pdr ½ tsp
turmeric pdr ¼ tsp
Salt to
taste 1 tsp
Preparations
Crush the dry methi seeds to reduce bitterness
Cut ginger, garlic into long pieces
Cut tomatoes and green chili into 1 cm pieces
Heat mustard oil in pan, add jeera, hing and kalonji
Then saunf, followed by garlic n ginger cook for 20 seconds
Add green chili fry for 20 seconds
Add tomatoes mix well
Add salt, haldi. Crushed mustard seeds, coriander pdr, chili pdr
Mix well, cook for 20 seconds. Remove from heat
Don’t overcook tomatoes, it should not be too soft
Serve hot with rice / roti / pulao
Tips -Choose firm green tomatoes