Tomato Onion Koora

Name: Tomato Onion Koora
Total time: 25
Yield: 4
Ingredients: 2 tablespoons cooking oil; 2 dried red chile peppers, broken into pieces; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 0.25 teaspoon asafoetida powder; 1 sprig fresh curry leaves; 2 onions, chopped; 2 green chile peppers, chopped; 0.5 teaspoon ground turmeric; 4 tomatoes, chopped; 0.5 teaspoon red chili powder; 1 teaspoon white sugar; salt, to taste; 0.5 cup water; 2 tablespoons chopped cilantro leaves, for garnish

Recipe by SUSMITA from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

•

2 tablespoons cooking oil
•

2 dried red chile peppers, broken into pieces
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1 teaspoon cumin seeds
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1 teaspoon mustard seeds
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0.25 teaspoon asafoetida powder
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1 sprig fresh curry leaves
•

2 onions, chopped
•

2 green chile peppers, chopped

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0.5 teaspoon ground turmeric
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4 tomatoes, chopped
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0.5 teaspoon red chili powder
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1 teaspoon white sugar
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salt, to taste
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0.5 cup water
•

2 tablespoons chopped cilantro leaves, for garnish

Instructions

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