Flavoursome curry with minimum ingredients.
1 tin diced tomato or 6 med tomatoes
2 red onions med size chopped
3 tbsp grated coconut
3-4 green chilies (as per taste)
1 tsp grated ginger
Heengh (asafoetida) pinch
1/4 tsp turmeric powder
½ tsp mustard seeds
½ tsp cumin seeds
Curry leaves few
2 tbsp vegetable oil
Salt to taste
spring onions (finely chopped) for garnish.
Heat oil in a heavy base pan, add asafoetida, mustard seeds and cumin seeds. When it starts crackling add chopped onion, green chilli, ginger and curry leaves, saute until the onions turn translucent. To this add tomatoes and cook till soft on medium flame. Now add turmeric powder, grated coconut, salt to taste and let the flavours mingle for another 5-10 minutes.
Garnish with finely chopped spring onions, goes well with roti, chapathi or steamed rice.