Ingredients vegetarian 2 servings

• 3 Medium size Tomatoes (diced)
• 1 big chopped Onion
• 2 Green Chillies (slit lengthwise)
• 4-5 Curry leaves
• 2 tbsp chopped Cilantro (coriander leaves)
• 1 1/2 tsp Rasam powder
• 1 tsp Vangibath spice powder (find it in Miscellaneous section)
• 1/4 tsp Turmeric powder
• 2 tblsp Tamarind water (or 1/2 tblsp Pulp)
• 2 tblsp Jaggery
• 2 tsp Vegetable Oil
• 1 tsp Mustard seeds
• a pinch of Asafoetida (hing)
• Salt to taste
• 1/2 cup Water

Directions

1. Heat Oil in kadai, add Mustard seeds & Hing.
2. Once the seeds crackle, add Green chillies, Curry leaves & Onion. Fry till the Onions turns transcluscent.
3. Add diced Tomatoes, Turmeric powder & Water. Mix well & boil till the tomatoes are soft.
4. Add Rasam powder, Vangibath spice powder, Tamarind water, Jaggery & Salt. Boil till the gravy is semi-liquid consistency.
5. Granish with chopped Cilantro & serve hot with chapati, poori or steamed Rice.

NOTE : Adjust spice powders & Jaggery according to your taste.

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