Tangy Tomato Curry without Coconut

Like I mentioned in one of the post, that there are a lot of tomato curries prepared in India. The recipe here is the usual and perhaps one of the most common curry in the country. It goes well with chapati, dosa, idli or plain white rice.

Ingredients

• Tomato – 4 large
• Turmeric powder – 1/4th teaspoon
• Chilly powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Cilantro – 4 stems chopped finely
• Oil – 2 teaspoon
• Mustard seeds – 1 teaspoon
• Curry leaves – 1 sprig
• Salt – as required

Preparation

1. In a frying pan pour 2 teaspoons of oil, when hot add mustard seeds, after it splutters add curry leaves.
2. Now add the chopped tomatoes and when it is about to get mushy add chilli powder, coriander and turmeric powder and fry for 30 seconds. Pour a small cup of water, add salt and cook until the quantity of curry reduces. Keep stirring at regular intervals. 
3. When it is condensed, switch off and garnish with cilantro. Serve with chapati, dosa, idli or plain white rice.