| 1 |
tbsp |
coconut powder |
| 1 |
bunch |
coriander leaves |
| 1 |
tsp |
coriander powder |
| 2 |
springs |
curry leaves |
| pinch |
0 |
fenugrek seeds |
| 2 |
number |
garama masala |
| 1 |
tsp |
ginger garlic pasted |
| 2 |
number |
green chillis |
| pinch |
0 |
murstard seeds |
| 1 |
tbsp |
Oil |
| 1 |
number |
onion chopped |
| 2 |
tbsp |
peanuts |
| as needed |
0 |
red chilli powder |
| as needed |
0 |
salt |
| 2 |
tbsp |
seasmeseeds |
| 1 |
cup |
tamarind juice |
| 6 |
number |
tomatos |
| pinch |
0 |
turmuric |
| pinch |
0 |
zeera |
|
|
Take tomatos cut open the top and remove the seeds from inside and keep it a side. Take the seeds and add 2 chillies make a paste. In a pan dry rost peanuts and seasmeseeds and make a paste. Take a pan add oil, garamasala,zeera, murstard seeds, fenugreek seeds, onion, curry leaves, ginger garlic pasted, salt, turmurice, tomato paste, chilli powder ,coconut powder, coriander powder, cook till oil oozes out. Once masala cooked add tamarind juice and water as needed, let it boil till oil oozes out. Lastly add the cut open tomatoes and switch of the flame, pour the gravy on the tomatoes top it of with coriander leaves,close it with a lid for 5 min then serve.
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