Green chilly 3 small
Cummin Seeds 1/4 tsp
Curry Leaves 5
Black Pepper 10 corns
Mustard Seeds 1/4 tsp
Tomatoes 2 medium size
Turmeric Power 2 pinch
Chili Powder 1/4 tsp
Tamarind Concentrate 2 tsp
Coriander Leaves 3 tsp (chopped)
Coriander Leaves 5 leaves (garnish)
Water 750 ml
Salt to Taste
To make paste (grind to coarse paste) :
Garlic 5 pods
Green chilly 3 small
Cummin Seeds 1/4 tsp
Curry Leaves 5
Black Pepper 10 corns
Preparation:
Heat 2 tsp of oil in kadai
Splutter 1/4 tsp mustard seeds
Add 2 chopped tomatoes and sauté till the tomatoes are soft
Add 2 pinch of turmeric powder and 1/4 tsp of chili powder and sauté for 2 min
Add the paste mixture (prepared earlier)
Add the paste mixture (prepared earlier)
Add 2 tsp of tamarind concentrate and 3 tsp of chopped coriander leaves and stir the contents, allow it to cook for 2 min.
Add 750 ml of water and bring it to boil and add salt to taste.
Garnish with coriander leaves and serve hot.
