BANGALORE STYLE | TAMATE KA KHATTA | TOMATO CURRY for BACHELORS | DECCAN’S PAKWAN

1. Tomato (Chopped) : ½ kg
2. Onion (Chopped) : 1 Medium
3. Oil : 3 Tbsp
4. Green Chilli : 3 slit
5. Red Chilli Powder :1 Tsp
6. Turmeric : ¾ tsp
7. Pink Salt : ½ tbsp
8. Coriander Leaves : 2 Tbsp
9. Mustard seed : ½ Tsp
10. Cumin (zeera) : ½ Tsp
11. Curry Leaves : 7-8

Process:

1. Heat Oil in a pan add mustard seed, cumin, curry leaves, saute for 30 sec add Chopped Onion fry for 3min.
2. Add Chilli Powder and turmeric, saute for 30 sec add Chopped Tomatos, add salt and cook for 15 min in a low flame.
3. Lastly add Chopped coriander leaves.
4. Serve with Roti and Rice

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