Ingredients:

• 3 medium ripe Tomatoes
• 2 green chillies, slit
• 1 stalk Curry leaves
• 1/2 tbsp coriander, chopped fine
• 1/2 tsp Sugar
• 1/2 tsp Red Chilli powder
• 1/8 tsp Turmeric powder
• 1/4 tsp Dhania powder
• 3-4 pinches Asafoetida
• salt to taste
• 1/4 tsp each cumin and Mustard Seeds
• 1 tbsp oil

Method:

1. Chop tomatoes into eight pieces each. De-stalk curry leaves.
2. Heat oil in a pan. Add seeds, allow to splutter.
3. Add asafoetida, curry leaves and chillies. Stir and add tomatoes.
4. Add all dry masalas and salt over them. Stir gently, cover and cook for 3-4 mins.
5. Sprinkle sugar, stir and simmer for 2 mins.
6. Garnish with coriander before serving.
7. Serve hot with phulkas or rotis.

Recipe courtesy of Saroj Kering