About this recipe:This is a quick Indian curry recipe for tomato koora. It's ideal for when you don't have many fresh ingredients lying around in the kitchen. The curry is delicious and goes well with freshly cooked rice or flat bread.
2 tablespoons cooking oil
2 dried red chillies, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
1 sprig fresh curry leaves
2 onions, chopped
2 green chillies, chopped
1/2 teaspoon ground turmeric
4 tomatoes, chopped
1/2 teaspoon red chilli powder
1 teaspoon caster sugar
salt to taste
2 tablespoons chopped coriander leaves, for garnish
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the oil in a large frying pan over medium heat; fry the red chillies, 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 chillies and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chilli 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 coriander to serve.
Asafoetida powder and fresh curry leaves can be found in Indian/South Asian grocery stores.