Ingredients (Serves 5)
Recipe Courtesy – November Rose
- Coconut oil – 2 – 3 tsp
2. Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
3. Onion – 3/4 – 1 cup, thinly sliced
Green chilies – 3, slit
Ginger – 3/4 tsp, thinly sliced
4. Tomato – 3 small, thinly sliced
5. Yoghurt – 3/4 – 1 cup, beaten well
6. Sugar – 1 pinch (optional)
7. Salt – To taste
Method
Heat coconut oil in a kadai over medium high heat. Splutter mustard seeds and fry dried red chilies and curry leaves. Add onion, green chilies, salt and cook for 1 – 2 minutes. Add tomato slices and cook for 2 minutes till onion turns soft. Add beaten yoghurt and salt. Cook for a minute over low heat and switch off. Do not boil. Serve with rice and other side-dishes.
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