Preparation Time: 10 min. Cooking Time: 20 min. Serves 4
Ingredients:
2 cups Sev
6 Tomatoes
1 Big Onion Very Finely Chopped
1 tbsp Ginger Paste
5 Cloves Garlic Finely Chopped
8-10 Curry Leaves (Mitho Limdo)
2 tbsp Fresh Coriander Finely Chopped
3 tbsp Oil
1 Dry Red Chilli
1 tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida
1 tsp Turmeric Powder
1½ tsp Red Chilli Powder
1¼ tbsp Coriander-Cumin Powder (Dhana Jiru)
½ tbsp Jaggery
Salt to taste
Method:
With a sharp knife, cut just enough to pierce through the tomato skin. Blanch the tomatoes in boiling water for a minute or so, peel the skin off, chop the tomatoes into quarters, and set aside.
Add the dry red chilli to the oil on medium-high heat; once hot, add the mustard, cumin seeds, asafoetida, curry leaves, and garlic.
Sauté for a minute. Add the onions and cook until soft and translucent. Add the ginger paste, turmeric powder, red chilli powder, and coriander-cumin powder, mix well, and sauté for a minute.
Add the chopped tomatoes, jaggery, salt, and ⅓ cup of water, bring to a boil, then simmer on low heat for 10 minutes or until the tomatoes are soft and runny.
Add the sev and chopped coriander, mix well and serve immediately.
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