Tomato curry

Tomato curry

• 2 cups diced tomato
• 2 tablespoons mustard oil
• ½ teaspoon fenugreek
• ½ teaspoon cumin seeds
• 2 tablespoons chopped onion
• 1 dry red chili
• 2 green chilies, chopped
• 1 teaspoon minced ginger
• ½ teaspoon minced garlic
• ½ teaspoons ground turmeric
• 1 tablespoons chopped mint leaves
• Salt to taste

Heat the oil. Put in the red chili. Fry light and crisp and remove. Add the fenugreek and cumin seeds in the hot oil and sizzle for a few seconds.

Special tomato curry 

Add the onion and green chilies, stir for 5 seconds. Add the ginger, garlic and turmeric, stir and fry till the onion is light brown and salt.

Tomato curry 

Add the tomatoes and salt, stir, cover and cook over moderate low heat. When tomato is cooked and little gravy appears add the mint leaves. Remove from heat.