Ingredients:
Tomatos - 3 medium sized (Wash & chop)
redchilli powder - to taste
salt - to taste
Oil - 2 tsps
Tempering:
Mustard Seeds - 1 tsp
redchilli - 2 cut into half
curryleaves - a few
hing - a small pinch
Method:
1.Grind Tomato along with redchilli powder,salt and keep it aside.
2.Heat oil in a kadai, add all the tempering items one by one.
3.Add ground tomato paste and allow it to cook with lid closed until the chutney leaves oil (Make sure to stir in between to avoid burning).
4.Turn off flame.
Tomatos - 3 medium sized (Wash & chop)
redchilli powder - to taste
salt - to taste
Oil - 2 tsps
Tempering:
Mustard Seeds - 1 tsp
redchilli - 2 cut into half
curryleaves - a few
hing - a small pinch
Method:
1.Grind Tomato along with redchilli powder,salt and keep it aside.
2.Heat oil in a kadai, add all the tempering items one by one.
3.Add ground tomato paste and allow it to cook with lid closed until the chutney leaves oil (Make sure to stir in between to avoid burning).
4.Turn off flame.
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