Required:
Tomato-3
Small onion–100 gms
Oil–2tsp
Mustard–2 pinches
Fenugreek seeds – 1/4 tsp
Coconut–½ cup
Chilly powder-1/2 tsp
Light roasted coriander powder – 3/4 tsp
Turmeric Powder–2 pinches
Curry leaves – 1 sprig
Salt to taste
Preparation:
Chop onion and tomato.
Heat oil in a kadai and splutter mustard and fenugreek seeds.
Sauté onion.Now add the tomatoes and mix well. Add salt, turmeric powder, chilly powder and coriander powder. Grind coconut to a fine paste and add to the curry.
Cook for 5 minutes and add curry leaves. Serve hot with white rice.
Tomato-3
Small onion–100 gms
Oil–2tsp
Mustard–2 pinches
Fenugreek seeds – 1/4 tsp
Coconut–½ cup
Chilly powder-1/2 tsp
Light roasted coriander powder – 3/4 tsp
Turmeric Powder–2 pinches
Curry leaves – 1 sprig
Salt to taste
Preparation:
Chop onion and tomato.
Heat oil in a kadai and splutter mustard and fenugreek seeds.
Sauté onion.Now add the tomatoes and mix well. Add salt, turmeric powder, chilly powder and coriander powder. Grind coconut to a fine paste and add to the curry.
Cook for 5 minutes and add curry leaves. Serve hot with white rice.
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