Ingredients:

Preparations:

Wash and chop the tomatoes into small pieces. Clean the onions and chop them into small pieces. Wash ginger and green chillies and make a coarse paste and keep aside. Wash the coriander and chop finely and keep separately. 

Method:

Heat a pan and add oil to it. When the oil is hot add the horse gram and black gram and fry. Fry till they change color to golden brown. Then add the mustard seeds and cumin seeds and fry. When the mustard and cumin seeds splutter add the curry leaves and mix. Now add the chili ginger paste and fry. When the chilies are fried in oil they won’t be that hot. So fry this paste well. Then add the chopped onions and fry till they turn golden in color. Then add the turmeric powder and red chili powder. The red chili powder when mixed with turmeric powder gives a good color to the dish. So adjust the green chilies accordingly. Now add the tomatoes and mix well. Add salt and mix once again. When salt is added it makes water ooze from the vegetables and with this water the vegetable gets cooked. Cover and cook till tomatoes are soft. It takes about 7 to 8 minutes for the tomatoes to be cooked. Now remove the cover and cook for 2 minutes. Just before removing, add 3/4th of the coriander you have taken. Mix this well and cook for one minute. The coriander when cooked slightly brings a nice flavor to the curry. Now transfer this to a serving bowl and garnish with the remaining coriander and serve hot.

Enjoy !!!!!!!!!!!!!!

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