Ingredients
Tomatoes 8 medium
Desi ghee2 tbsp
Cumin seed ½ tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Sugar 5 tsp
Sendhanamak
(rock salt) to taste
Garnish
Green chillies 3
Method
Wash and cut tomatoes into wedges. Wash and slit green chillies.
Heat ghee to a smoking point and add cumin seeds.
Cumin seeds when added to hot oil turn to a dark color immediately; this releases its flavour instantly.
Add all the spices, tomatoes, salt and sugar.
Stir nicely and cook for 3 to 4 minutes on high flame until the tomatoes are slightly tender.
Do not overcook as the curry may turn into a sauce.
Garnish with green chillies.
(Courtesy: Chef de Cuisine Ashwani Kumar Singh, The Leela Ambience Convention)