Tomato Onion Curry
This is a very simple and easy to make curry to have with Chapati. It goes well with Dosa also and can be served as a main course/side dish. Totally free from masala powders yet yummy and tasty.
Ingredients
- 2 nos Red Tomato (Medium Size)
- 2 nos Onions (Medium Size)
- 1 piece Ginger (Half an inch size)
- 4 nos Green Chilli (Spicy/Hot ones)
- 1 leaf Curry Leaves (Full Leaf)
- 1/4 teaspoon Salt (or to taste)
- 2 tbsp Coconut Oil (or Sun Flower Oil)
- 1 teaspoon Urd Dal (Broken halves)
- 1 teaspoon Mustard
- 2 nos Red Chilli (Round or Long ones)
- 1 pinch Turmeric Powder
- 1/4 teaspoon Red Chilli Powder (For extra spicy)
Instructions
- Wash and cut the tomatoes into small pieces
- Peel, wash and cut onions into small pieces
- Peel Ginger, wash it and cut it into small pieces along with Green Chilli
- Take a wide vessel, keep it on medium flame and add Coconut/Sun Flower Oil
- When the oil is hot, add the Urd Dal. When the Dal becomes slightly brownish, add Mustard. When the mustard splutter, add Red Chilli, Ginger, Green Chilli and Curry Leaves. Mix well for a minute.
- Add the cut Tomato and Onion pieces. Add Turmeric Powder, Salt and Red Chilli Powder and mix well from all sides. Once the tomatoes are half cooked, mash it using the spatula (a wooden spatula is better). As we are not adding water, the juice from tomato pieces must be extracted and mixed with the onions for better taste and consistency. About five minutes of cooking is required. Put off the flame and transfer it to a bowl.
- Have the Tomato Onion Curry with Chapati. This can be used along with Dosa as well.
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