Ingredients

• 5 Tomatoes, chopped
• 3 medium onions, sliced
• 2 tsp ginger garlic paste
• 3 green chillies, slit
• 1 1/2 tsp kashmiri chilli powder
• 1/4 tsp turmeric powder
• 2 tbsp tomato ketchup
• 1/4 th of green bell pepper, chopped (optional)
• 1/2 tsp black pepper powder
• 3 tbsp vegetable/coconut oil
• Salt to taste

Method

Heat 3 tbsp of oil in a pan.

Add 2 tsp ginger garlic paste, 3 onions sliced and 2 green chillies. Add salt to taste.

Saute until the onions turns slightly brown.

Reduce the heat. Add 1 1/2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder. Saute for a minute.

Add the chopped tomatoes and bell pepper. Cover and cook until the tomatoes are soft. Don’t forget to stir in between.

Once the tomatoes are soft, add 3/4 tsp black pepper powder. Add 2 tbsp of tomato ketchup. Add salt if needed.

Add curry leaves if available.

Stir in between and cook until it starts leaving the pan.

Serve with chapathi.