Tangy and flavorful curry which goes yummy with Chapathi, phulka, Idly or Dosa. Very easy to prepare and less time consuming because of pressure cooker method. The same recipe can be prepared using regular pan or kadai but it takes extra time to get the gravy consistency. This is an excellent method to follow during busy mornings.
2 Tbsp Oil
1 Tsp Jeera / Cumin seeds
5-6 garlic pods, crushed
A pinch of Hing / Perungayam powder
1 Onion, finely chopped
5 Tomatoes, chopped
2 Green chillies, sliced
1/4 tsp Turmeric powder
3/4 Tsp Chilli powder
1/2 Tsp Jeera powder
1 Tsp Coriander powder
Salt to taste
1 1/2 Cups Water
Curry leaves / Coriander leaves / Mint leaves - garnishing
Heat oil in a pressure cooker and add Jeera / cumin seeds followed by crushed garlic pods and hing.
Add the finely chopped onion and saute till the color changes to light brown.
Add green chillies and chopped tomatoes.
Simmer the flame and saute till the tomatoes turns soft.
Add turmeric powder followed by chilli powder, cumin / jeera powder, coriander powder and salt.
Mix well and cook till the raw smell goes off.
Add the measured water and cook it for 4 whistles.
Once done, switch off the flame and wait for the pressure to get released.
Open the lid and mash the tomatoes using masher.
Boil it again for 5 minutes or till it turns gravy consistency.
Garnish with coriander leaves or mint leaves or curry leaves.
Switch off the flame and serve.
Serving Options :
Serve with Phulka, chapathi, Idly or Dosa.