Tomato Onion Koora

Tomato Onion Koora
Tomato Onion Koora

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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.

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