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.
