Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.
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Happy cooking!
Dershana
Ripe tomatoes - 5 nos (diced)
Onions - 2 big ones (sliced)
Kashmiri chilli powder (piriyan mulaku podi) - 2 dessertspoons (20 gms approximately)
Sugar - 1/4 teaspoon
Salt to taste
For seasoning
Curry leaves - 4 sprigs
mustard seeds - 1 teaspoon
Heat a teaspoon of oil in skillet. Crackle the mustard seeds and add half the curry leaves. Add the sliced onions and saute for a minute. When it starts turning translucent add the tomatoes and saute. Finally add the chilli powder and 1 1/2 cups of water. Close lid and simmer for 5-6 minutes till tomatoes are soft. Add salt to taste and 1/4 teaspoon of sugar. Top with rest of teh curry leaves.
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