Tamatar Ka Kut

Ingredients

• Oil (2 tablespoons)
• Mustard seeds (1 teaspoon)
• Curry leaves (8-10 leaves)
• Onions (2 medium, finely chopped)
• Green chillies (2, slit)
• Ginger (1-inch piece, grated)
• Turmeric powder (1/2 teaspoon)
• Red chilli powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Tomatoes (4 large, chopped)
• Salt (to taste)

Instructions

1. In a deep pan, heat the oil over medium heat. Once hot, add the mustard seeds and let them splutter.
2. Add the curry leaves to the pan and sauté for a few seconds until fragrant.
3. Incorporate the finely chopped onions and slit green chillies. Sauté until the onions turn golden brown, stirring occasionally.
4. Add the grated ginger and continue to sauté for another 2 minutes until the raw smell disappears.
5. Stir in the turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well and cook for 1-2 minutes to allow the spices to bloom.
6. Add the chopped tomatoes and salt to the mixture. Stir well to combine, and cook until the tomatoes are soft and mushy, about 5-7 minutes.
7. Reduce the heat to low and allow the curry to simmer for an additional 10-15 minutes, or until the oil starts to separate from the mixture.
8. Taste and adjust the seasoning if necessary. Serve hot with steamed rice or warm roti.