2 kg (4 lb) tomatoes, washed, quartered
1 kg (2.2 lb) onions, peeled, quartered
200 ml (7 fl oz) vegetable oil
15 dry red chillies (sookhi lal mirch)
5 g mustard seeds (rai)
20 g split black gram (urad dal)
10 sprigs curry leaves (kadhi patta)
salt to taste
1 kg (2.2 lb) onions, peeled, quartered
200 ml (7 fl oz) vegetable oil
15 dry red chillies (sookhi lal mirch)
5 g mustard seeds (rai)
20 g split black gram (urad dal)
10 sprigs curry leaves (kadhi patta)
salt to taste
method
1. Heat a little oil in a wok (kadhai); add the onions and fry for 8 - 10 minutes till translucent.
2. Add the dry red chillies and tomatoes. Cook for 15-20 minutes. Remove from heat.
3. When the mixture cools, grind to a fine paste. Heat 1 tbsp oil in the same wok; add the mustard seeds, split black gram and curry leaves.
4. Saute for a few minutes. Add this to the paste and check for seasoning. Serve cold.
2. Add the dry red chillies and tomatoes. Cook for 15-20 minutes. Remove from heat.
3. When the mixture cools, grind to a fine paste. Heat 1 tbsp oil in the same wok; add the mustard seeds, split black gram and curry leaves.
4. Saute for a few minutes. Add this to the paste and check for seasoning. Serve cold.
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