- Heat oil in kadai and add 1/2 tbsp mustard and jeera.
- When they start spluttering, add 1 curry leaf, slitted 2 green chillies and pinch of asafoetida. Fry for sometime.
- Add 3 cups of water and 2 tomatoes cut into big cubes. Cover and cook till tomatoes become soft.
- Add salt, 1/2 tbsp sugar and 1tbsp sambar powder.
- Cook for 1min. Garnish with coriander leaves.
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