The first ever dish I learnt to cook as a teenager was this tomato gravy. Needless to say, it is very easy to prepare and is well paired with idli, dosa, chapatti, rice and is also perfect as spread for bread.
Ingredients
- Tomatoes – 5 (chopped finely)
- Red onion – 1 (large sized- chopped)
- Garlic pods – 4 (chopped)
- Chili powder – 1 teaspoon
- Turmeric powder- ¼ teaspoon
- Mustard seeds- 1 teaspoon
- Urad dhal – 1 teaspoon
- Red chili – 2
- Oil – 3 tablespoons
- Salt to taste
Directions
1. Set a pan. Add oil, once hot splutter mustard seeds and urad dhal. Add red chili, and stir in chopped garlic. Stir fry for 30 seconds until garlic gives off nice aroma. Stir in onions and red chili. Sauté those until onions become translucent.
2. Stir in chopped tomatoes and bring the flame down. Stir in chili and turmeric powder. Cover with lid. The juices of the tomatoes would have oozed out. Bring the flame to medium high and cook until tomatoes turn soft and mushy.
3. Stir occasionally and remove the lid. Cook until the juice evaporates and the gravy thickens.
4. Switch off the flame. Garnish with cilantro.
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