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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Shallots – 8(cut in half, Kunjulli) - 10 nos
- Tomatoes(roughly chopped) - 2 nos
- Curry leaves(Few) -
- Green chillies(slit) - 2 nos
- Turmeric powder - 1/2 tsp
- Red chilly powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Salt(As reqd) -
- Oil - 2 tbsp
- Mustard seeds - 1/4 tsp
- Thin coconut milk - 2 cups
Ingredients
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Instructions
- Heat 2 tbsp oil in a wok or kadai and splutter mustard seeds.
- Add the diced shallots and saute till translucent.
- Add tomatoes, green chillies and curry leaves. Cook for a few minutes until the tomatoes are soft and cooked.
- Mash the tomatoes well and stir in 1/2 tsp turmeric powder, 1 tsp red chilly powder, 1/2 tsp garam masala powder and some salt.
- Add 1/2 cup of water and bring it to a boil on medium flame.
- Remove from stove after 2 minutes and serve with rice.
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