|
Ingredients
|
Quantity
|
|
Oil
|
1 tbsp
|
|
Black mustard seeds
|
¾ tsp
|
|
Nigella seeds
|
½ tsp
|
|
Curry leaves
|
1 spring
|
|
Asafoetida powder
|
1 pinch
|
|
Green chillies (slit lengthwise &
deseeded)
|
4
|
|
Crushed garlic
|
1 tsp
|
|
Crushed ginger
|
¾ tsp
|
|
Ripe tomatoes – coarsely chopped
|
4 medium
|
|
Turmeric powder
|
½ tsp
|
|
Sugar
|
2 tsp
|
|
Salt
|
to taste
|
Heat oil and fry mustard seeds, nigella seeds, curry leaves and
asafoetida until the spices start to crackle. Add the garlic and ginger and
saute gently for a couple of minutes, then put in the tomatoes and cook for
about 10 minutes until the tomatoes turn pulpy.
