tomato onion koora

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida powder
• 1 sprig fresh curry leaves
• 2 onions, chopped
• 2 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• 4 tomatoes, chopped
• 1/2 teaspoon red chili powder
• 1 teaspoon white sugar
• salt, to taste
• 1/2 cup water
• 2 tablespoons chopped cilantro leaves, for garnish (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. sprinkle the asafoetida powder over the seeds and add the curry leaves. stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. garnish with cilantro to serve.