Spicy tomato onion curry is a simple curry for rice, chapati, roti, pulka and puri. It is an easy recipe for everyday cooking.
Ingredients
1 large onion
6 medium tomatoes
handful of finely chopped cilantro
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander cumin powder
sea salt for your taste
For Tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
a few curry leaves
1 large onion
6 medium tomatoes
handful of finely chopped cilantro
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander cumin powder
sea salt for your taste
For Tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
a few curry leaves
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Preparation
Wash and cut tomatoes into small pieces.
Cut onion into small pieces.
Wash and finely chop the cilantro.
Wash and cut tomatoes into small pieces.
Cut onion into small pieces.
Wash and finely chop the cilantro.
Procedure
Place a thick bottom pan on medium heat and add oil to it. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are crackling add hing/asafoetida and curry leaves. Then add onions and stir. Add a pinch of salt and ginger garlic paste to onions and mix it well. Cover and cook the onions for about 2-3 minutes until ginger garlic looses it's raw smell.
After 2-3 minutes stir and add tomatoes. Add turmeric powder, red chili powder, coriander cumin powder and salt. Mix them well. If the curry looks dry after adding the spice powders add a little water. Again cover and cook until the tomatoes get soft for about 5 minutes on low to low medium flame.
Finish the curry by adding some finely chopped cilantro. Serve it hot or room temperature with rice or chapati.
Please feel free to write your comments and suggestions below.
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Place a thick bottom pan on medium heat and add oil to it. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are crackling add hing/asafoetida and curry leaves. Then add onions and stir. Add a pinch of salt and ginger garlic paste to onions and mix it well. Cover and cook the onions for about 2-3 minutes until ginger garlic looses it's raw smell.
After 2-3 minutes stir and add tomatoes. Add turmeric powder, red chili powder, coriander cumin powder and salt. Mix them well. If the curry looks dry after adding the spice powders add a little water. Again cover and cook until the tomatoes get soft for about 5 minutes on low to low medium flame.
Finish the curry by adding some finely chopped cilantro. Serve it hot or room temperature with rice or chapati.
Please feel free to write your comments and suggestions below.
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