Tomato Onion Koora Tasty Recipes

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Tomato Onion Koora

"My mother used to make this curry when we were about to head on holiday or just back from excursion and didn't have many vegetables within the residence. This koora works absolutely well with rice or with pooris."

Ingredients :

2 tablespoons cooking oil
2 dried pink chile peppers, broken into portions
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
1 sprig clean curry leaves
2 onions, chopped
2 green chile peppers, chopped
half of teaspoon ground turmeric
4 tomatoes, chopped
1/2 teaspoon pink chili powder
1 teaspoon white sugar
salt, to taste
half of cup water
2 tablespoons chopped cilantro leaves, for garnish (elective)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

Heat the oil in a large skillet over medium warmth; fry the purple chile peppers, cumin seeds, and mustard seeds in the warm oil until the seeds begin to splutter, 2 to a few mins. Sprinkle the asafoetida powder over the seeds and upload the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the combination; prepare dinner and stir until the onions are softened, three to five minutes. Add the tomatoes, purple chili powder, sugar, and salt; maintain cooking till the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry starts offevolved to thicken, 5 to ten mins. Garnish with cilantro to serve.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it evenly, and make smooth-up simpler.

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