Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Cook for 30 seconds.
Saute finely chopped ginger for a minute, followed by green chilies for 30 seconds. Add asafoetida and saute for 10 seconds.
Add the chopped tomatoes. Cook until they soften and release their juices, stirring occasionally.
Mix in turmeric powder, red chili powder, coriander powder, Kashmiri red chili powder, and salt with the tomatoes.
Pour tomato puree into the pan. Cook for another 3-4 minutes.
Add water to achieve the desired consistency and bring it to a boil. Stir in jaggery and continue cooking for another 3-4 minutes.
To serve, place a portion of the tomato curry in a bowl or plate. Garnish with coriander leaves and top it with sev, adding as much or as little as you like.
Ingredients
Directions
Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Cook for 30 seconds.
Saute finely chopped ginger for a minute, followed by green chilies for 30 seconds. Add asafoetida and saute for 10 seconds.
Add the chopped tomatoes. Cook until they soften and release their juices, stirring occasionally.
Mix in turmeric powder, red chili powder, coriander powder, Kashmiri red chili powder, and salt with the tomatoes.
Pour tomato puree into the pan. Cook for another 3-4 minutes.
Add water to achieve the desired consistency and bring it to a boil. Stir in jaggery and continue cooking for another 3-4 minutes.
To serve, place a portion of the tomato curry in a bowl or plate. Garnish with coriander leaves and top it with sev, adding as much or as little as you like.