1. Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes. 2. Cool and liquidize in a food processor to get a smooth puree. Keep aside. 3. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes. 4. Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously. 5. When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire. 6. Garnish with coriander and serve hot with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
