- Tomatoes: ½ a kilo/ 7 medium, chopped
- Onion: 1 small, minced
- Ginger-garlic paste: 1 tsp
- Cumin seed: 1 tsp
- Turmeric: A pinch
- Red chilli powder: 1 tsp
- Salt: to taste
- Curry powder: 1 tsp
- Oil: ½ tsp
- Water: (Please see recipe)
- Curds/Yoghurt: 2 tbsp, beaten
1. Heat oil in a pan, add cumin seeds.
2. Add onion, saute till transparent.
3. Add the ginger-garlic paste, fry for two minutes.
4. Add the turmeric, chilli powder, salt and the curry powder. Mix well.
5. Now add the tomatoes, mix well with the spices.
6. Add some water, enough to cover the tomatoes.
7. Cover the pan and let the mixture cook on medium heat for more than five minutes. (Keep checking to see that it doesn’t dry out and stick to the pan.)
8. If it’s boiling well and has a nice and healthy volume, gently mash the tomatoes with the ladle. If they mash easily, the curry’s done. If you feel the volume isn’t enough, add a little more water, and simmer. Keep checking for the consistency of your choice – I like it thick.
9. Once you take it off the fire, add the curds to the curry. Do you see the several yellow specks in the curry? That’s the curds, which makes it all tangy and nice. Now fry some hot, calorific puris, dip them into this curry and taste heaven!