This is a dish my mother used to make when she would run out of veggies. I make this curry for the same reason and also when there is time crunch or when I feel too lazy to cook and the latter is most often the reason 😛
I know this recipe looks too simple to even generate an interest but believe me, it is a tried, tested and trusted recipe which takes very little time to cook and everyone enjoys it to the core especially when it is mopped-up with flaky parathas. And all it takes is five minutes to prep and 10 minutes to cook!
It does feel weird that there can be a curry made with just two ingredients (both of which actually happen to be the base for so many Indian curries) and a few spices but trust me on this one.
Though my Mom used to say that the simple recipes are the hardest to make since you have very few ingredients to bring forth the flavours but honestly, you can’t go wrong with this recipe. Just ensure that you do not over fry the onions.
1 ½ – 2 tbsp of Mustard Oil (smoked) or any Oil of your choice
2 Green Chillies (broken in two)
½ tsp Cumin Seeds
250 gm Onions (thickly sliced)
250gm Ripe yet firm Tomatoes (roughly chopped or diced)
Salt to taste
1/3rd tsp Red Chilli Powder (as less or more, as you like)
1/3rd tsp Turmeric Powder
1 tsp Coriander Powder
¼ tsp Garam Masala Powder
1 tbsp chopped, fresh Green Coriander
Heat the oil in a pan or wok.
Carefully add green chillies (they will splutter) followed by cumin seeds.
Allow the cumin seeds to crackle.
Add sliced onions and fry them for about two minutes or till they just about begin to turn golden.
Add tomatoes and fry for half a minute, stirring continuously.
Lower the heat to minimum and cook for 5 minutes or till tomatoes begin to soften.
Add salt, red chilli powder, turmeric, coriander powder and garam masala powder. Stir well and cook the contents for a minute more.
Stir in the fresh coriander and decant the contents in a serving bowl. And voila! The dish is ready to be served.
Serve it with Dal Parathas (Lentil Flatbread) or Missi Roti and you have a meal ready in minutes!
Note – Abstain from using the desi tamatar (i.e. the indigenous variety) for this recipe coz they will make the curry too sour. Also, the cooking time for tomatoes will vary, depending on how soft or firm they are. So adjust the time accordingly.
Thank you for your visit and see you soon again with another exciting recipe!