Name: Tomato Onion Koora
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cooking oil - 2 tablespoons; Dried red chile peppers, broken into pieces - 2; Cumin seeds - 1 teaspoon; Mustard seeds - 1 teaspoon; Asafoetida powder - ¼ teaspoon; Fresh curry leaves - 1 sprig; Onions, chopped - 2; Green chile peppers, chopped - 2; Ground turmeric - ½ teaspoon; Tomatoes, chopped - 4; Red chili powder - ½ teaspoon; White sugar - 1 teaspoon; Salt, to taste - 1 teaspoon; Water - ½ cup; Chopped cilantro leaves, for garnish (Optional) - 2 tablespoons

Ingredients for - Tomato Onion Koora

1. Cooking oil 2 tablespoons

2. Dried red chile peppers, broken into pieces 2

3. Cumin seeds 1 teaspoon

4. Mustard seeds 1 teaspoon

5. Asafoetida powder ¼ teaspoon

6. Fresh curry leaves 1 sprig

7. Onions, chopped 2

8. Green chile peppers, chopped 2

9. Ground turmeric ½ teaspoon

10. Tomatoes, chopped 4

11. Red chili powder ½ teaspoon

12. White sugar 1 teaspoon

13. Salt, to taste 1 teaspoon

14. Water ½ cup

15. Chopped cilantro leaves, for garnish (Optional) 2 tablespoons

How to cook deliciously - Tomato Onion Koora

1 . Stage

Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.