Hotomatoes

Onion-Tomato Curry recipe

Looks hot, tastes tangy. No need to add any kind of spicy powders or the curry powder. Smoky cumin seeds and garlic will lead the dish.

Servings: Serves 2–4

Ingredients:

3 tomatoes, chopped

1 onion, chopped

2 garlic cloves, finely chopped ( or 1 tsp garlic paste)

½ tsp turmeric powder

1 tsp red chili powder (or as per taste)

¼ tsp mustard seeds

½ tsp cumin seeds

2 tbsp oil (or ghee/ butter)

Few curry leaves (optional)

Salt to taste

¼ cup water (or more)

For garnishing:

2 tbsp coriander leaves, finely chopped

1 tsp ginger, grated (or julienne)

Method:

1. In a large pan, heat oil on medium flame. Add mustard seeds, cumin seeds and curry leaves. Let it splutter.
2. Add garlic and onion. Fry them until golden brown.
3. Add chopped tomatoes and saute it for a minute.
4. Now, add turmeric powder, salt, red chili powder and water. Mix all together.
5. Cover the lid and cook them for 5–10 mins or till the tomatoes turn soft and pulpy.
6. Once the tomatoes are cooked well, taste and adjust the seasonings and the consistency of the curry (by adding little more water), if desired.
7. Now the onion tomato curry is ready to taste.
8. Pour into a serving bowl and garnish with coriander leaves & grated ginger.
9. Enjoy with jeera rice (cumin rice)/ plain rice or roti/chapathi.

Note:

• Add ½ tsp of sugar to adjust the spicy level.
• For flavor I’ve added the curry leaves. You can skip that.
• Its a tasty lunch box recipe too.

Serving tips: Hotomatoes with Jeera rice