How to make it
6 steps. Take it one step at a time.
Heat oil in a heavy-bottomed pan
Heat oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Wait until the mustard seeds start to crackle and pop.
Add the curry leaves, minced garlic, grated ginger, and slit green chilies
Add the curry leaves, minced garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the raw smell of garlic disappears and the aromatics are fragrant.
1 minAdd the chopped tomatoes, turmeric powder, and salt
Add the chopped tomatoes, turmeric powder, and salt. Stir well to combine all ingredients.
Cover the pan and cook
Cover the pan and cook on medium-low heat for 10-12 minutes, or until the tomatoes become soft, mushy, and the oil starts to separate from the sides. Stir occasionally to prevent sticking.
12 minUncover and add sugar if
Uncover and add sugar if using. Mash the tomatoes slightly with the back of your spoon to reach your desired consistency. Cook for another 2 minutes without a lid.
2 minTurn off the heat and garnish
Turn off the heat and garnish with freshly chopped cilantro. Serve warm or at room temperature.
A little kitchen wisdom
For a smoother texture, you can blend the mixture after it cools, though the chunky version is more traditional. Adjust the number of green chilies to control the heat level.
