A light and delicious summertime curry. The cooling properties of yoghurt make this ideal to have in the warmer months. This tangy, lightly spiced aromatic curry is definitely a favorite!
1-2 large tomatoes, chopped
2-3 green chilies, slit
1/2 tsp turmeric pd
Salt
2 cups water
To be ground to a paste:(1 tsp cumin seeds, 3 tbsp frozen or fresh grated coconut, a small piece of onion, 1 clove of garlic, 3-4 tbsp of fresh yoghurt)
To temper: 1 tbsp ghee
1/2 tsp mustard seeds
2-3 dry red chili
1 sprig curry leaves
1/4 tsp chili pd
In a pot add the tomato, green chilies, water, salt and turmeric. Let it come to a boil, lightly mash the tomatoes.
Now add the ground paste. Lower the heat to medium and let this cook. Once it starts simmering. Turn it off. In a separate pan heat ghee, splutter mustard seeds, chili pd, red chili and the curry leaves. Add this to the curry and serve with rice.
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