Follow these steps for perfect results
Tomato
chopped (big pieces)
Sunflower Oil
as required
Mustard seeds
Dry Red Chillies
torn into pieces
Curry leaves
Onions
thinly sliced
Ginger Garlic Paste
Green Chillies
chopped
Kashmiri Red Chilli Powder
Turmeric powder
Salt
to taste
Coriander Leaves
finely chopped
Heat oil in a heavy-bottomed pan.
Add mustard seeds and dry red chilies and let the mustard seeds crackle.
Add curry leaves, green chilies, and onions.
Sauté for 1 minute and add ginger garlic paste.
Sauté until onions turn golden brown.
Add Kashmiri red chili powder and turmeric powder.
Mix well and add chopped tomatoes.
Cook for 5-7 minutes until the tomatoes soften.
Add salt to taste and cook for a few more seconds.
Turn off the flame, transfer to a bowl and garnish with fresh chopped coriander leaves.
Serve hot with Tomato Onion Sambar and Homemade Soft Idlis.
Expert advice for the best results
Adjust the amount of red chilies to your spice preference.
Use ripe, juicy tomatoes for the best flavor.
Do not overcook the tomatoes, as they can become mushy.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Garnish with a generous sprinkle of fresh coriander leaves. Serve warm.
Serve as a side dish with rice and dal.
Serve as a topping for idli or dosa.
Serve as a light meal with roti or chapati.
The spices in the chai complement the flavors of the tomato fry.
A refreshing contrast to the spicy dish.
Discover the story behind this recipe
Commonly served as a side dish in Kerala cuisine.
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