Halwai November 20, 2017

Ingredients:

• 3 ripe juicy Tomatoes
• 1 Green chilli slit
• 1 stalk Curry leaves
• 1 tsp – fresh coriander finely chopped
• 6 cups – puffed Rice
• 1/2 tsp – Red Chilli powder
• 4-5 pinches Turmeric powder
• 2-3 pinches Asafoetida powder
• 1/2 tsp – Sugar
• 1/4 tsp – each cumin & Mustard Seeds
• salt to taste
• 1 tbsp – oil

Method:

  1. Chop tomatoes into small pieces.
  2. Heat oil in a large heavy pan.
  3. Add seeds, asafetida, allow to splutter.
  4. Add curry leaves, chilli, tomatoes.
  5. Saute for 3-4 minutes.
  6. Add chilli powder, salt, turmeric, sugar.
  7. Stir occasionally, and simmer till the tomatoes are mushy.
  8. Once oil starts separating, add puffed rice and chopped coriander.
  9. Mix well, while still on simmer, take off heat.
  10. Garnish with more coriander if desired.
  11. Serve hot as a snack with tea/coffee, or by itself.

Recipe courtesy of Sify Bawarchi