Tuesday, June 8, 2010

Tomato thokku (thakkali thokku)





Ingredients
  • Tomato - 8 (Chopped)
  • Onion - 1 (finely chopped)
  • Mustard seeds - 1 pinch
  • Cumin seeds - 1 pinch
  • Black gram - 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Curry leaves - 10 to 15
  • Green chillies - 5 
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 1/2 tsp
  • Asafoetida - 1 pinch
  • Salt - as needed
  • Oil - 5 tsp
  • Cilantro for garnishing
Method
  • In kadai, add 1 tsp oil, Mustard seeds, cumin seeds a nd when they start to splutter add the black gram, onion, green chillies, ginger garlic paste, curry leaves and saute well.
  • Add salt, tomato and again saute well.
  • When the tomato becomes soft, add the above mentioned powders and rest of the oil and saute until the oil separates out.
  • Now add the asafoetida and again cook well till the gravy becomes thick and dark reddish in color.
  • Garnish with cilantro and serve hot.
  • Goes very well with the Idli's, Dosa's, Chappathi, rice.

Note: You can keep this thokku for 3 to 4 days when you store it in a airtight container and kept in fridge. Do not use wet spoon.

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