Tuesday, June 1, 2010
TOMATO -PERUGU PACHHADI
Tomatoes chopped 1 large cup
Oil 1 1/2 tbsp
one and a half tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Red chillies 2(slits)
Green chillies 4(slits)
Methi seeds a pinch
Haldi a pinch
Salt to taste
Curry leaves a few
Corriander leaves a few(garnishing)
Hald qty used while cooking and remaining half qty gor garnishing.
Place a pan on the stove,add oil to it.
After the oil is heated add the red chilli slits,mustard seeds,methi and jeera seeds.
When they crackle add green chilli slits ,curry leaves ,haldhi and chopped tomatoes pieces.
Toss it and add half cup of water and cook the tomatoe pieces in a low flame,with lid on it.
Cook until it is done,it may take 15 mins,then after it is cooked add salt and switch off the stove.
Add corriander leaves to it.
Let it cool.After it is cooled add to the curds and mix well.
Transfer in to a serving bowl,and garnish with remaining corriander leaves.
This dish is ideal with rice,can be used as side dish.Agood item prepared in house holds.Iprepare this in night dinners.