Tomato 1 kg
Chilly powder 1 spoon
Salt as required
Hing liberal pinch
Methi liberal pinch
Mustard for tempering
Gingelly oil 4 to 5 spoons (if gingelly oil not available, cooking oil can be used)
- Wash and cut tomatoes into big pieces.
- Heat oil in kadai, add mustard , hing and methi seeds.
- Add tomato cuts , salt and chilly powder, mix well and close with lid.
- Keep stirring in between.
- Switch off burner when it is fully cooked.
Tastes very good with idly, dosa and chappathi.