Tomato Fry
Slow-roasted in coconut oil with a generous hand of spices, this tomato fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 3 nos Tomato — cut into round slices
- 3 nos Onions — cut into thin round slices
- 3 nos Green chillies — chopped
- 2 tbsp Tomato sauce
- 1 tbsp Chilly powder
- 1/2 tsp Garam masala
- 1 tsp Mustard seeds
- Salt, to taste
- Oil, to taste
Preparation
Step 1
For preparing Tomato Fry, first Heat the oil in a pan.
Step 2
Allow to crackle mustard and curry leaves.
Step 3
Add onion and green chillies.
Step 4
When the raw smell goes, put the tomato pieces into it and cook well.
Step 5
Add tomato sauce, garam masala and chilly powder.
Step 6
Add little water and cover with a lid.
Step 7
Simmer in low heat.
Step 8
After 5 minutes, tomato fry is ready.
Step 9
Serve while still hot with chappathi, paratha, bread etc.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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