Thakkali curry

This is one curry which I prepare at the end of the week when there are too less vegetables left at home or if I get up late and have less time to prepare lunch.

Ingredients:

Tomato – 100 grams

Onion – 50 grams

Ginger-garlic paste -10 grams

Green chillies – 2

Coconut – 50 grams

Turmeric powder and salt to taste

For Tempering:

Oil – 10 grams

Mustard – 10 grams

Curry leaves – few

To garnish

Coriander leaves

Mint leaves

Method:

• Finely chop the onions and tomatoes.
• Grind the coconut with little mustard into a fine paste.
• In a kadai, pour oil, add mustard. When mustard splutters add curry leaves, split chillies and onion. Saute for about a minute.
• Add tomatoes, salt, turmeric powder and half a cup of water. Cover and cook in low flame.
• Once the tomatoes are cooked and mushy, add the coconut paste.
• Let the curry boil. Garnish with coriander leaves and mint leaves.

Thakkali curry is ready. This goes good with chuvanna payar (cow peas) thoran.