This is the easiest and the tastiest curry. One cool thing about this thokku is that it stays fresh for long and will never become non-consumable.
Ingredients:
Servings: 4
Tomato - 1 kg
Sesame oil/Gingely Oil - 4 tbsp
Chilli powder - 2 tsp
Aesafodita - 1/2 tsp
Mustard Seeds - 1/2 tsp
Salt to taste
Method:
Wash the tomatoes and grind them well into puree without adding water to it.
Heat oil in a pan and add mustard seeds. Once the mustard seeds pops up, add Aesafodita to it. Exactly after 10 sec, add all the tomato puree to it. Mix it once and close the pan and leave it aside for atleast 15-20 mins.
After 15-20 mins is over, add chilli powder and salt to it. mix it well and leave it for another 5 mins.
By now, the quantity of puree that was added initially should have come to about 1/4 of it original volumes. You can turn off the stove once the oil starts separating out from the puree.
You can use this at least for 5-7 days, if it is left over :P
Ingredients:
Servings: 4
Tomato - 1 kg
Sesame oil/Gingely Oil - 4 tbsp
Chilli powder - 2 tsp
Aesafodita - 1/2 tsp
Mustard Seeds - 1/2 tsp
Salt to taste
Method:
Wash the tomatoes and grind them well into puree without adding water to it.
Heat oil in a pan and add mustard seeds. Once the mustard seeds pops up, add Aesafodita to it. Exactly after 10 sec, add all the tomato puree to it. Mix it once and close the pan and leave it aside for atleast 15-20 mins.
After 15-20 mins is over, add chilli powder and salt to it. mix it well and leave it for another 5 mins.
By now, the quantity of puree that was added initially should have come to about 1/4 of it original volumes. You can turn off the stove once the oil starts separating out from the puree.
You can use this at least for 5-7 days, if it is left over :P
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