METHI MATAR MALAI

Ingredients:

Fenugreek Leaves - 1/2 bunch

Frozen Peas - 1 cup

Evaporated Milk - 5 oz can(147 ml)

Salt - to taste

Oil - 1 Tbsp

Cumin Seeds - 1/2 tsp

Dry Red Chillies (broken) - to taste

Ginger(minced) - 1 tbsp

Onion(chopped) - 1 small

Tomato(chopped) - 1 medium

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Garam Masala - 1 tsp

Red Chili Powder - 1/2 tsp

Method:

Wash fenugreek leaves well, remove roots and chop finely.

Sprinkle salt over fenugreek leaves, mix well and set aside 15-20 minutes

Heat oil in a medium pan on medium heat.Add cumin seeds and allow them to sizzle.

Add in broken dry red chilli.Add turmeric powder and immediately, add onions. Cook for 2-3 minutes.

Add ginger, mix and cook until onions are a light golden color.

Add tomatoes, mix and cook for 5 minutes.

Add green peas, coriander powder, garam masala, red chilli powder and salt. Mix well, cover and cook for 5 minutes. Stir in between to prevent sticking.

Squeeze out salt water from fenugreek leaves(this helps to remove the bitterness from the leaves) and add it to the peas.

Cover and cook until peas and fenugreek leaves are cooked for 6-7 minutes.

Add in evaporated milk, mix well and bring to a boil.

Serve hot with Chapati, Naan or Rice.

WINTERMELON-REDCHORI OLAN

Ingredients:

Wintermelon(chopped into 2" thin pieces) - 1 cup

Red chori - 1/4 cup

Thick coconut milk - 1/2 cup

Thin coconut milk - 1/2 cup

Salt - to taste

Coconut oil -1 tsp

Water - 1 cup

Method:

Pressure cook red chori with a cup of water for 2 whistles. The beans shouldn't be mushy.

In a pan, cook winter melon with a pinch of salt in thin coconut milk.

When wintermelon is 3/4 done, add cooked red chori along with remaining water.

Allow it to boil until 80 percent of water is evaporated.

Turn off heat and after 2-3 mins, add thick coconut milk and mix well. Donot boil the olan after adding thick milk as the milk will curdle.

Drizzle on top a tsp of coconut oil and serve hot with white rice and curry of your choice.

Note:

For preparing fresh homemade coconut milk, grind 1 cup of grated coconut to smooth paste without water(if water is necessary then just add 1-2 tbsp).Strain the coconut paste through a strainer. Squeeze out the coconut shreds to release the milk. This will be thick coconut milk.

Now again grind the coconut shreds with 1/2 cup of water. After grinding again squeeze out the milk from coconut. This time the milk will be less rich and thin. This is the thin coconut milk.

If using canned coconut milk, then dilute a portion of milk with water and use as thin coconut milk.

BITTERGOURD SAMBAR

Ingredients:

Bittergourd (chopped into 1 1/2 " piece)- 1 small

Okra - 5-6

Toordal - 1/4 cup

Tamarind paste/pulp - 1/2 tsp / 1/4 cup

Kootu powder - 1 1/4 tbsp

Tumeric powder - 1/4 tsp

Salt - To taste

Asafoetida - 1/4 tsp

Coconut(grated) - 2 tbsp

Curry leaf - A sprig

Coriander leaf - 3 tbsp

Mustard seeds - 1 tsp

Oil - 1 tbsp

Method:

Wash the dal till water clears. Pressure cook the dal for 3-4 whistles. Dal should be mushy.

Heat oil in a pan, add bittergourd pieces and saute until light golden brown.

Add okra,tamarind paste/pulp, salt, tumeric powder & kootu powder.Add water if required .

Once the veggies are cooked and raw taste of tamarind disappears, add mashed toor dal.

Add asafoetida and mix well. Bring it to boil and turn off heat.

In a pan season mustard seeds,coconut and curry leaves with 1 tsp oil until coconut turns golden brown.

Add the seasoning and coriander leaves to sambar.

Serve hot with rice.

ALOO BEANS SABZI

Ingredients:

Green beans(chopped) - 1 cup

Potatoes(peeled & cubed) - 2 med

Cumin seeds - 1/2 tsp

Asafoetida - 1/8 tsp

Oil - 1 Tbsp

Salt - to taste

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/2 tsp

Method:

Heat oil in a pan and add cumin seeds. When they splutter, add asafoetida.

Add beans and potatoes. Add salt, tumeric,red chilli, coriander and garam masala powder.

Mix well. Cook on a low heat, without water. Cover with the lid.

Stir occasionally and cook till potatoes are tender.Mix well.

Serve aloo beans sabzi with roti or rice.

KALE KOOTU

Ingredients:

Kale(chopped) - 3 cups

Toor dal(cooked and mashed) - 1/4 cup

Salt - To taste

Tumeric powder - A pinch

Urad dal - 1 tbsp

Red Chilli - 2 no.s

Coconut(grated) - 4 tbsp

Cumin/jeera - 1 tsp

Mustard seeds - 1 tsp

Raw rice - 1 tsp

Method:

Cook kale with salt, tumeric powder.

Meanwhile, heat a tsp oil in a pan and saute urad dal and red chilli till golden brown.

Grind coconut, jeera, urad dal, red chilli into a paste.

When kale is cooked, add toor dal and coconut paste. Boil the kootu and turn off heat.

Heat oil in a pan , season rice and mustard seeds. Add to kootu and serve hot with rice.

JACKFRUIT THORAN

Ingredients:

Raw jackfruit (cut into bit size pieces) - 2 cup

Salt - to taste

Tumeric powder - 1/4 tsp

Coconut(grated) - 2 tbsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chilli - 2-3

Curry leaf - 1 sprig

Method:

Pressure cook jackfruit with salt and tumeric for 2 whistles.

When pressure has gone, drain the excess water and mash the jackfruit lightly.

In a pan, transfer mashed vegetables and excess water. Cook till water evaporates.

Add coconut,curry leaf and mix well.

Heat oil in pan and season mustard,urad and red chillies. Add to the thoran and mix well.

Serve with rice.

COUSCOUS PULAV

Ingredients:

Couscous - 1 cup

Water - 1 1/4 cup

Onion - 1 small

Beans - 5-6 no.s

Carrot - 1/4

Greenpeas - 1/4 cup

Corn kernels - 1/4 cup

Cauliflower - 2-3 florets

Capsicum - 1/2

Green chilli - 2-3

Ginger(grated) - 1 tsp

Cumin seeds - 1 tsp

Oil - 1 tbsp

Salt - to taste

Tumeric powder - 1/4 tsp

Pulao Masala - 1 tsp

Coriander leaves - 4-5 sprigs

Method:

Finely chop all the vegetables. Boil 1 1/4 cup of water and keep aside.

Heat oil in a pan, temper cumin seeds. Add ginger, green chilli and onion. Saute till translucent.

Add all vegetables and saute for 2-3 mins. Add couscous, salt,tumeric and pulao masala. Mix well. Turn off heat.

Add the boiling water and stir. Cover pan with lid and let it sit for 10-15 mins.

After 15 mins, fluff up the pulao and garnish with coriander leaves.

WINTERMELON-CARROT KOOTU

Ingredients:

Wintermelon/ashgourd (cubed) - 1 cup

Carrot(cubed) - 1/2 cup

Salt - to taste

Tumeric powder - 1/4 tsp

Red chilli powder - 1/8 tsp

Kootu powder - 1 tsp

Coconut(grated) - 3 tbsp

Jeera/Cumin seeds - 1 tsp

Oil - 1 tbsp

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Curry leaf - 1 sprig

Method:

Cook ashgourd,carrot with salt,tumeric powder,red chilli powder and kootu powder.

Grind coconut and jeera into a smooth paste.

When the vegetables are done, add the paste. Mix well and boil until curry thickens.

Heat oil in a pan, add curry leaf,urad dal,mustard seeds and season.

Add seasoning to kootu and serve hot with rice.

INSTANT COCONUT BURFI

Ingredients:

Coconut(grated) - 2 cups

Cream of coconut - 1/4 cup

Milk - 1/4 cup

Sugar - 1/4 cup

Ghee - 2 tbsp

Method:

In a microwave safe bowl, add coconut,cream of coconut and milk.

Mix well and microwave for 5 mins.

Take bowl out and mix well. Microwave again for 5 mins.

Again take the bowl out and add-in sugar and ghee. Mix well.

Microwave again for 5 mins or until moisture is evaporated 90%.

Grease a 5" X 5" pan/plate with ghee and transfer the coconut mixture onto pan.

Press down and level the mixture with a spatula.

Allow to cool and hardened a bit. Cut into square pieces.

Refrigerate the burfi after cooled and serve.

THATTAI

Ingredients:

Rice flour - 1 cup

Urad flour - 1/4 cup

Salt - to taste

Red chilli powder - 1 tsp

Asafoetida - 1/8 tsp

Channa dal(soaked for 20 mins) - handful

Sesame seeds - 1 tbsp

Coconut pieces - 2 tbsp

Curry leaves - 1-2 sprigs

Water - As required

Oil - for deep frying

Method:

In a mixing bowl, add all ingredients except water and mix well.

Slowly, add water teaspoon by teaspoon to form a tight dough.

Spread a clean kitchen towel. Form a small ball of dough and press the ball to flatten it thin.

Repeat the same with rest of the dough.Let the flattened dough dry for 30-40 mins.

Heat oil in frying pan on med heat. Drop the flattened dough in hot oil.

The oil will bubble and slowly the thattai will come to surface.

Turn them to cook evenly until golden brown.Drain them and drop on paper towel.

Once cooled,store in air tight container.

Serve with tea or coffee.

GULAB JAMUN

Ingredients:

Milk Powder - 1 cup

All purpose flour - 1/2 cup

Baking soda - 1/2 tsp

Butter (melted) - 2 tbsp

Whole milk - enough to make the dough

For the Sugar Syrup:

Sugar - 2 cups

Water - 1 cup

Oil/Ghee for frying

Method:

How to make gulab jamun:

Make the dough by combining the milk powder, all purpose flour,soda, butter. Add just enough whole milk to make a medium-hard dough.

Divide the dough into 25-30 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.

Heat the oil/ghee on high and then lower the heat to medium.

Drop in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently rotate the oil to avoid the balls from browning on just one side.

After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Keep rotating the oil so that jamuns are evenly browned on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break and wont cook from inside.

The balls must be fried very slowly under medium temperature ensuring complete cooking from inside and even browning.

Sugar Syrup:

The syrup should be made earlier and kept warm.

To make the sugar syrup add mix the 2 cups of sugar to 1 cup of water.

Add 4-5 cardamom pods, slightly crushed and rose essence.

Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Also add 3-4 drops of lime/lemon juice to prevent crystallization of sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove.

Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.

They can be served warm or at room temperature.

CHICKPEAS-KALE SABZI

Ingredients:

Oil - 2 tbsp

Onion (chopped) - 1 medium

Ginger (grated) - 1 tbsp

Green chilli - 1

Cauliflower (cut into florets) - 1/2 cup

Kale (chopped) - 1/2 bunch

Chickpeas - 1 cup

Tomato (pureed) - 3

Cumin seeds - 1 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Channa masala powder - 1 tsp

Chilli powder - 1/2 tsp

Salt - To taste

Method:

Soak chickpeas overnight and pressure cook for 4 whistles.

Heat oil in pan, add cumin seeds,ginger,green chilli and onions.

When onions turn translucent, add tomato puree,salt,red chilli, cumin,coriander and channa masala powder.

Stir in kale and chickpeas. Let cook for 10 minutes, stirring occasionally.

Add cauliflower. Cook another 5-7 minutes, until cauliflower softens slightly.

Remove from heat. Serve with rice or roti.

CHEERA KOOTU

Ingredients:

Red Spinach/Cheera (chopped) - 3 cups

Toor dal(cooked and mashed) - 1/4 cup

Salt - To taste

Tumeric powder - A pinch

Urad dal - 1 tbsp

Red Chilli - 2 no.s

Coconut(grated) - 4 tbsp

Cumin/jeera - 1 tsp

Mustard seeds - 1 tsp

Raw rice - 1 tsp

Method:

Cook red spinach with salt, tumeric powder.

Meanwhile, heat a tsp oil in a pan and saute urad dal and red chilli till golden brown.

Grind coconut, jeera, urad dal, red chilli into a paste.

When red spinach is cooked, add toor dal and coconut paste. Boil the kootu and turn off heat.

Heat oil in a pan , season rice and mustard seeds. Add to kootu and serve hot with rice.

GOBI PARATHA

Ingredients:

Cauliflower - 1 small head

Onion (finely chopped) - 1 medium

Coriander leaves (finely chopped) - 1-2 tbsp

Salt - to taste

Garam masala powder - 1 tsp

Coriander powder - 1 tsp

Red chilli powder - 1/2 tsp

Sugar - 1/2 tsp

Cumin seeds - 1/2 tsp

Butter/oil - 1 tbsp

Dough :

Wheat flour/atta - 1 1/2 cups

Maida/All purpose flour - 1/2 cup

Salt - 1 tsp

Oil - as required.

Method:

Wash and grate cauliflower into small pieces in grater or chopper.

Heat butter/oil in a pan and temper cumin seeds.

Add onions and saute till pink. Add cauliflower and saute until raw smell disappears.

Mix salt,red chilli powder,garam masala ,coriander powder,sugar and coriander leaves.Saute for anther 3 mins and remove from flame.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.

Set aside covered for 10 minutes. Make 8-10 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.

Place a portion of filling on one disc and spread out evenly.

Place the other disc on top of this. Seall edges by pressing with hand.

Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of ghee in and around the paratha.

Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

SPINACH/CHEERA PULISSERY

Ingredients:

Red spinach/ Cheera (chopped) - 1/2 bunch

Salt - to taste

Tumeric powder - a pinch

Yoghurt - 1 cup

Coconut - 1/4 cup

Red chilli - 2

Oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaf - a sprig

Method:

Cook spinach with salt and tumeric powder.

Grind coconut and red chilli to smooth paste. Add curd to blender and pulse for 1-2 secs.

Once spinach is cooked, add coconut-yoghurt paste and mix well. Turn off heat when mixture starts to foaming.(ie for 30-60 sec). Dont boil the mixture else the yoghurt would break and curry would be watery.

Heat oil in kadhai and season curry leaf ,mustard. Add to curry and serve with rice.

CARAMELIZED PLANTAIN

Ingredients:

Ripe plantains - 1

Ghee - 1 tbsp

Sugar - 1 -2 tbsp

Method:

Cut the plantain into 1/2 inch rounds.

Heat ghee in a nonstick pan on med heat. Arrange the plantain pieces on pan in a single layer.

Let it cook until brown and turn plantain slices over and cook for another 5 mins or until browned.

Lightly sprinkle bananas with sugar and toss gently so that both sides are coated with sugar. By this time sugar would have caramelized.

Serve warm.

or

Serve as a dessert with a scoop of vanilla icecream.

Note:

For this recipe the plantain should be very ripe(skin lightly blackkened) and the raw ones would have a texture of potato and would not taste good.

KEERA MASIYAL

Ingredients:

Red spinach/Keerai - 1 bunch

Water - 1/4 cup

Salt - to taste

Oil - 1 tsp

Urad dal - 1 tsp

Rice - 1 tsp

Mustard seeds - 1 tsp

Red chilli(broken) - 1-2

Method:

Finely chop the spinach and thin stems. Discard the thick stems.

In a heavy bottom pan, place the chopped spinach leaves with water. Turn on the heat to med-high and it would take 5-7 mins for the leaves to wilt and release water.

Keep mashing the spinach with a heavy spoon. Once fully cook, remove from heat and continue to mash until creamy.Add salt to taste. DONT blend the mixture and it would ruin the taste and entire thing would taste like a spinach puree.

In another skillet, add oil and temper rice,urad dal,red chilli and mustard seeds.

Add tempering to mashed spinach and cook the mixture for 3-4 mins in low heat.

Serve hot with rice.

CURD RICE

Ingredients:

Rice (cooked) - 2 cups

Salt - to taste

Thick yoghurt - 1 - 1.5 cups

Water or milk - few tbsps

Oil - 1 tbsp

Mustard seeds - 1 tsp

Green chilli (finely chopped) - 3-4

Ginger(grated) - 1 tbsp

Carrot(grated) - 2 tbsp (optional)

Coriander leaves (chopped) - 1 tbsp

Method:

In a pan, heat oil and add mustard seeds.

When they pop, add ginger and green chillies. Saute for a min. Turn off heat and keep aside.

Mix in salt to the rice and mash the rice slightly.

Add yoghurt & milk and mix well.

Add in the tempering, coriander leaves, carrot.

Mix well and serve with pickle.

LEMON RICE

Ingredients:

Basmathi rice - 2 cups

Salt - to taste

Tumeric powder - 1/2 tsp

Asafoetida - a pinch

Lemon juice - 1 tbsp or to taste

Gingelly oil - 2 tbsp

Peanuts - 2 tbsp

Channa dal - 2 tsp

Mustard seeds - 1 tsp

Green chilli (slit) - 2-3

Red chilli (broken) - 2

Curry leaf - a sprig

Coriander leaf (chopped) - 1 tbsp (optional)

Method:

Cook the rice in rice cooker and keep aside.

Soak channa dal in water for 15-20 mins.

Heat oil in wide pan and roast the peanuts. Drain and keep aside.

In remaining oil, add drained channa dal,green chilli,red chilli,curry leaf and mustard seeds.

Once seeds splutter, turn off heat and add tumeric powder,asafoetida and salt and mix well.

Add cooked rice & peanuts. Mix well gently so that rice grains donot break.

Add in lemon juice and coriander leaf(optional) and mix well. Do a taste test and adjust salt and lemon juice as per your taste.

Serve hot with potato stiry-fry.

VEGETABLE BIRYANI

Ingredients:

Basmati Rice - 2 cups

Mixed Vgetable (cauliflower, potato, carrot, french beans) - 1 cup

Green Peas - 1/4 cup

Onion (finely sliced) - 2

Green Chillies (finely sliced) - 2

Salt - to taste

Red Chilli Powder - 1 tsp

Cinnamon - Two 1 inch pieces

Jeera seeds - 1 tsp

Cloves - 4

Black Pepper Powder - 1/2 tsp

Tomato - 4

Yogurt - 1/2 cup

Vegetable Oil - 4 tbsp

Mustard Seeds - 1/2 tsp

Dry Fruits (cashew nuts, raisin) - 3 tbsp

Method:

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and jeera seeds, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Transfer this vegetable biryani out in a serving dish.

Garnish with dry fruits and green coriander leaves.

Serve the vegetable biryani hot with raita and pickle.

TOMATO SOUP

Ingredients:

Onions (chopped) - 1

Carrots (chopped) - 1/4 cup

Beetroot (chopped) - 1/4 cup

Tomatoes (blanched & peeled) - 3 med

Veg Broth or water - 1 cup

Salt - To taste

Black pepper powder - To taste

Oil - 1 tbsp

Bread croutons - Few

Method:

Heat oil in a pan, saute onions till translucent.

Add carrots and beetroots and cook for few mins. Beets give a wonderful colour to the soup.

When vegetables are half-done, add blanched tomatoes.

Cook for 5 mins. Add water/broth and boil until completely done.

Turn off heat and cool the mixture and then blend into a smooth soup.

Transfer the soup back into pan and turn on the heat to med-low.

Add salt and black pepper to taste. Cook for 10 min.Also check for the perfect consistency.

Transfer to a soup bowl and add on few bread croutons.Serve warm.

Note:

To prepare bread croutons, apply little butter or oil on both side of bread and cut into square shapes.

1)Arrange in single layer on baking sheet and bake at 300 deg F for 10 -15 mins or until golden.

OR

2)Heat a tawa and arrange cut bread pieces in single layer. When bottom side turns golden turn over the pieces. As both sides get golden and crispy, remove from heat.

DAL-BROCCOLI STIR-FRY

Ingredients:

Broccoli(cut into florets) - 2 cups

Toor dal - 1/2 cup

Tumeric powder - 1/4 tsp

Red chilli powder - 1 tsp

Asafoetida - a pinch

Salt - to taste

Mustard seeds - 1 tsp

Oil - 1 tbsp

Curry leaf - a sprig

Method:

Cook toor dal in pressure cooker for 1 whistle.Dal should not be overcooked and eaach dal should be separate.

In a kadhai, add oil and season mustard seeds.Add broccoli florets,salt,tumeric, red chilli powder and cook with lid for 5 mins on low heat.

Add to the cooked dal, asafoetida and mix well. Stir fry for few more mins.

Add in few curry leaves and serve with roti or rice.

BROCCOLI - MASOOR DAL

Ingredients:

Masoor dal - 1 cup

Broccoli (chopped) - 1 cup

Tomato (diced) - 1

Ginger (grated) - 1/2 inch

Asafoetida - 1/8 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Jeera powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Salt - to taste

Oil - 1 tbsp

Mustard seeds - 1 tsp

Shallots (chopped) - 1

Method:

In a pressure cooker, cook the masoor dal,tomato with tumeric powder for 2 whistles.

In a kadhai, heat oil and temper mustard seeds. Add ginger and shallots and brown lightly.

Add tumeric,red chilli,jeera,garam masala powder,salt,asafoetida and mix well.

Add broccoli and cook on low heat for 4-5 mins.Don't overcook the broccoli.

Add in the cooked dal and mix well. Cook on low heat for 2 minutes.

Turn off heat and garnish with coriander leaves(optional).

Serve with rice or roti.

ALOO PATTAGOBI SABZI

Ingredients:

Potato (chopped into cubes) - 1 medium

Cabbage(chopped) - 2 cups

Tomato(chopped) - 1

Green chilli(chopped) - 1

Coriander leaves(chopped) - 2 tbsp

Coriander powder - 1 tsp

Tumeric powder - 1/4 tsp

Salt - to taste

Oil - 1 tbsp

Method:

Heat oil in kadhai and add green chilli and fry for 10 secs.

Add the chopped cabbage and stir on med flame.

Add potato,coriander powder,tumeric powder,salt and mix well.

Cover and cook for 10 minutes on slow flame.

Mix the chopped tomato in the kadhai and fry for 2 minutes on medium flame.

Garnish with coriander leaves and serve hot with roti.