Preparation Time – 10 minutes
Recipes Cuisine – South Indian
Cooking Time – 20 – 25 minutes
Ingredients:
Onion (large) – 1 (chopped finely)
Shallots – 2 nos (cut it into half)
Tomato (large) – 1 (chopped finely)
Garlic – ½ cup (cut it into half)
Turmeric powder – 1 tsp
Red chili powder – 2 tsp (add to your taste)
Coriander powder – 2 tsp
Tamarind – small ball size (soaked into water)
Salt to taste
Tempering:
Gingelly Oil / til oil / sesame oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds / jeera – 1 tsp
Pepper corns – ½ tsp
Fennel seeds – ½ tsp
Ginger – ½ tsp finely chopped
curry leaves – 1 strand
Method:
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Heat oil on low flame add shallots and garlic fry until brown. After frying remove it.
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In the same pan, add mustard seeds after it gets spluttering, add cumin, fennel seeds, pepper corns and curry leaves sauté it for a minute.
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Now add finely chopped onion, ginger chopped and sauté until it turns to pink color & tender.
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After that add red chili powder, coriander powder and turmeric powder, sauté it for 2 minutes till the raw flavor goes off.
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Now add finely chopped tomatoes and cook until woes out its moisture (looks like mushy).
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Now add the fried garlic, shallots, tamarind extract and add generous amount of water.
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Cover it with lid & cook it for 15 minutes on medium flame, once the oil float on the top switch of the flame.
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Garnish it with gingelly oil and cilantro.
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Serve it hot and enjoy it with steamed rice & pappad, dosa, idly etc.