Ingredients:
Green tomato – 4, medium size, roughly chopped
Green chilies – 2
Fresh grated coconut –3 tbsp
Roasted peanut powder – 1 ½ tbsp
Jagerry – 1-2 tbsp
Mustard seeds – ½ tsp
Fenugreek seeds – 6-7
Turmeric powder – ½ tsp
Asafoetida - pinch
Green tomato – 4, medium size, roughly chopped
Green chilies – 2
Fresh grated coconut –3 tbsp
Roasted peanut powder – 1 ½ tbsp
Jagerry – 1-2 tbsp
Mustard seeds – ½ tsp
Fenugreek seeds – 6-7
Turmeric powder – ½ tsp
Asafoetida - pinch
Freshly chopped coriander leaves - 2 tbsp
Curry leaves - 4-5
Salt
Cooking Procedure:
Take little oil in a pan and add the chopped tomatoes. Fry them on high heat till they get half cooked, stirring continuously. Remove from pan and keep aside to cool. When the tomatoes get completely cooled, add green chilies, fresh coconut, chopped coriander leaves and grind them to a slightly coarse paste. In the same pan heat some oil and add mustard seeds. When the mustard starts to splatter, add fenugreek seeds, curry leaves, turmeric powder, hing and the tomato paste. Stir well and add jaggery and peanut powder. Cook for another 2 mins, stirring occasionally. You can serve this chutney as a side in any meal. We eat it as second vegetable in a meal. Also it tastes very good with dosa.
Salt
Cooking Procedure:
Take little oil in a pan and add the chopped tomatoes. Fry them on high heat till they get half cooked, stirring continuously. Remove from pan and keep aside to cool. When the tomatoes get completely cooled, add green chilies, fresh coconut, chopped coriander leaves and grind them to a slightly coarse paste. In the same pan heat some oil and add mustard seeds. When the mustard starts to splatter, add fenugreek seeds, curry leaves, turmeric powder, hing and the tomato paste. Stir well and add jaggery and peanut powder. Cook for another 2 mins, stirring occasionally. You can serve this chutney as a side in any meal. We eat it as second vegetable in a meal. Also it tastes very good with dosa.
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