Tomato - Onion Curry
Ingredients :
- Oil - 2 to 3 tsp
- Mustard seeds (Rai) - 1/2 tsp
- Cumin seeds (Jeera) - 1/2 tsp
- Black Gram Dal (Urad Dal) - 1 tsp
- Bengal Gram Dal (Chana Dal) - 1 tsp
- Asafetida (Hing) - 1/8 tsp
- Turmeric Powder (Haldi) - 1/4 tsp
- Green Chillies - 3 to 4 chopped
- Ginger - 1/2 tsp Minced
- Curry Leaves - Few
- Coriander Leaves - 4 to 5 springs chopped
- Salt - To Taste
- Water - 1 cup
- Gram Flour (Besan) - 2 tsp
- Onion - 1/2 Medium chopped Length wise
- Tomatoes - 2 Medium
Preparation :
- Chop the Tomatoes and keep aside.
- In a pan, heat Oil on a medium flame.
- Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
- Add in Mustard Seeds, Cumin seeds and allow them to pop.
- Add in Ginger, Green Chillies, Asofoetida, Turmeric and Curry Leaves. Cook for 30 seconds.
- Add in the Onions and cook covered for 2 minutes or till the Onions start getting translucent.
- Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense.
- Add Chopped Tomatoes.
- Mix Besan in cold water without any lumps and add it to the curry to reach the desired consistency.
- Take Cardamom (Elaichi) - 2, Cloves (Lavang) - 2, Cinnamon Stick (Dalchini) -1 and crush them into fine powder in Motor and Pestle and add it to the curry for additional flavor. (Note: This step is Optional).
- Note, it will thicken a little over time. Take the pan off the flame.
- Add in the chopped Coriander leaves (Cilantro).
- It is ready for Puri or just with Chapatis.
