500 g (1.1 lb) Green tomatoes, cut into big pieces
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp Fenugreek seeds (methi dana)
2 - 3 Green chillies, slit
1 tsp Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
1/2 tsp Mango powder (amchur)
a pinch Sugar
1 tsp (6 g) Garlic (lasan) paste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp Fenugreek seeds (methi dana)
2 - 3 Green chillies, slit
1 tsp Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
1/2 tsp Mango powder (amchur)
a pinch Sugar
1 tsp (6 g) Garlic (lasan) paste
method
1. Heat the oil in a wok (kadhai). Saute cumin and fenugreek seeds, when they start spluttering, add tomatoes and green chillies. Fry for 1 - 2 minutes.
2. Add all the dry spices and sugar. Cook covered for 5 - 6 minutes, or till the tomato slices lose their shape.
3. Add the garlic paste and stir-fry for 2 - 3 minutes.
4. Serve hot with missi roti and a glass of chaach
2. Add all the dry spices and sugar. Cook covered for 5 - 6 minutes, or till the tomato slices lose their shape.
3. Add the garlic paste and stir-fry for 2 - 3 minutes.
4. Serve hot with missi roti and a glass of chaach
serving amount
serves: 2 - 4
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