Ingredients:
Tomato 2 Large
Onion 1 Large
Green Chile 1
Ginger Garlic Paste 1/4 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste
Onion 1 Large
Green Chile 1
Ginger Garlic Paste 1/4 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp
Method of preparation:
Wash and finely chop the tomato.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chili.
Wash and finely chop the cilantro.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chili.
Wash and finely chop the cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
Fry till onion turns brown, add ginger garlic paste, green chiles, turmeric powder and salt.
Fry for a minute, add finely chopped tomato and red chili powder.
Cook covered on low flame till tomato turns soft but not completely mushy.
Uncover, stir in cilantro and remove from heat
When mustard seeds start spluttering, add onion.
Fry till onion turns brown, add ginger garlic paste, green chiles, turmeric powder and salt.
Fry for a minute, add finely chopped tomato and red chili powder.
Cook covered on low flame till tomato turns soft but not completely mushy.
Uncover, stir in cilantro and remove from heat
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