Tomato Onion Koora

Name: Tomato Onion Koora
Ingredients: 2 tablespoons cooking oil; 2 dried red chile peppers, broken into pieces; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1/4 teaspoon asafoetida powder; 1 sprig fresh curry leaves; 2 onions, chopped; 2 green chile peppers, chopped; 1/2 teaspoon ground turmeric; 4 tomatoes, chopped; 1/2 teaspoon red chili powder; 1 teaspoon white sugar; salt, to taste; 1/2 cup water; 2 tablespoons chopped cilantro leaves, for garnish (optional)

15 ingredients

1 steps

Ingredients

2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
1 sprig fresh curry leaves
2 onions, chopped
2 green chile peppers, chopped
1/2 teaspoon ground turmeric
4 tomatoes, chopped
1/2 teaspoon red chili powder
1 teaspoon white sugar
salt, to taste
1/2 cup water
2 tablespoons chopped cilantro leaves, for garnish (optional)

Directions

1

Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.