Ingredients:

• Red firm Tomato – 400 gms, chopped roughly
• Onion – 1, medium, sliced fine
• Red Chilli powder – 2 tsp
• Red Chilli – 2
• Hing – a pinch
• Haldi – 1/4 tsp
• Salt – to taste
• Mustard Seeds – 1/2 tsp
• Methi Seeds (dry fried and powdered) – 1/4 tsp
• Mustard Powder – 1/2 tsp
• Curry Patta leaves – 6 to 8
• Peeled and crushed Garlic
• 6 – Cloves
• Oil – 30 ml

Method:

1. Grind tomato to a course paste, keep aside.
2. Heat oil, add hing, mustard, peeled and crushed garlic, red chilli pieces and curry leaves. Fry till mustard seeds splutter.
3. Add onion, haldi and fry till onion turns light brown.
4. Add tomato paste and salt, cook till oil leaves the sides.
5. Add red chilli powder, methi powder and mustard powder. Mix well and cook under sim for 2 mins.
6. Serve with plain rice/dosa/chapatti/puri. Omit onion if you want to keep it for few more days.

Recipe courtesy of Uma Devi Ramachandra