6 ripe, medium-sized tomatoes
5 green chilies- (or to taste)
2 teaspoons finely chopped coriander leaves
2 1/2 teaspoons mustard seeds
2 teaspoons fenugreek seeds
salt to taste
1 tablespoon oil
1/2 teaspoon asafetida
1/2 teaspoon turmeric
1 1/2 teaspoons red chilly powder- (or to taste)
1/2 teaspoon of split horsebeans (urad dal)
This is a traditional South-Indian delicacy that I learned from my mom. Hope you all like it.
Wash and finely chop tomatoes and green chilies. If you don’t like the tomato pieces during eating, then you can even puree them. Keep aside.
Grind mustard seeds and fenugreek seeds (two teaspoons each) to fine powder. Keep aside.
Take oil in a frying pan and put the 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of split horse beans and heat till mustard seeds start crackling. Then add all the other ingredients except coriander leaves and mustard-fenugreek powder.
Cook till all tomato pieces almost melt or till the puree thickens and then add the mustard-fenugreek powder (can alter to taste since the fenugreek seeds may bring slight bitterness if added extra). Mix together properly, and cook till thick gravy is obtained.
Garnish with coriander leaves and serve (preferably hot) with rice, naan, chapatis, bread, etc.