- Tomato - 6 medium sized ones (finely chopped)
- Curry Leaves - 8 leaves
- Asafotida - 1/2 tbsp
- Chilly Powder - 1-2 tsp
- Gingelly Oil - 2-3 tbsp
- Mustard - 1 tsp
- Salt - as required
- Sugar - 2 tsp (optional)
Pour oil into a wok, add mustard. When the mustard starts bursting, add the asafotida and curry leaf and fry. Once the curry leaf becomes crispy, add the chopped tomato. as the tomato gets cooked, and become a semi liquid, add chilly powder, salt and sugar. Once the sauce starts boiling and thickening take it off the flame. Garnish with freshly chopped corriander leaves.
Can be used as a side dish for idly, dosa, adai, appams, chappati, puri etc.
This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.