Ingredients:

• 6 – ripe Tomatoes (slightly pureed)
• 2 – long variety Green chillies cut into one inch pieces
• 1 inch – fresh Ginger root grated
• 1/2 tsp – Cumin seeds
• 1 tbsp – Ghee or oil
• 1 pinch – Asafoetida (hing)
• 1 pinch – Turmeric powder (haldi)
• Curry leaves
• salt to taste

Method:

1. Heat ghee or oil, add cumin seeds and allow them to splutter.
2. Add hing, curry leaves, green chillies and saute for about two minutes.
3. Then, add pureed tomatoes and stir well.
4. Let it cook for about five minutes.
5. When the gravy begins to bubble, add haldi, hing, salt, and grated ginger.
6. Add water to bring it to desired consistency.
7. Let it simmer for 7 to 10 minutes.
8. This item is best served hot and makes a very good pair with kichdi or pongal.

Recipe courtesy of Mythri