Onion-Tomato Curry
This homestyle tomato curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 5 servings
- 1 nos Onion big
- 2 nos Tomato medium
- Red chilly powder, to taste
- 1/2 tsp Turmeric powder
- Garlic A small piece
- Ginger A small piece
- Salt, to taste
- Garam masala powder, to taste
- Coriander leaves A, a few
- 1 - Oil
- 1 tsp Mustard seeds
- Curry leaves A, a few
Preparation
Step 1
Cut onion and tomato into small pieces.
Step 2
Pour oil into a pan and heat it or a kadai.
Step 3
Let the mustard seeds crackle.
Step 4
Add curry leaves followed by onion, garlic and ginger and fry well.
Step 5
Add tomato and sauté, till it blends well.
Step 6
Add all masala powders and fry again.
Step 7
Add water and boil, till the curry becomes thick.
Step 8
Add coriander leaves.
Step 9
Goes well with chappathis.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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