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  • 1/2 kg fresh tomatoes, finely chopped
  • 2 large onions, finely chopped
  • 1/2 tsp mustard seeds
  • 10-12 fresh curry leaves
  • 10-12 garlic cloves, slightly crushed
  • pinch of turmeric pwd
  • 1 tsp red chilli powder (adjust)
  • 1/2 tsp coriander powder
  • salt
  • 1 tbsp grated jaggery
  • 2 tbsp coriander leaves
  • 1 tbsp oil


  1. Heat oil in a vessel. Add the mustard seeds and let them pop. Add the crushed garlic and curry leaves and toss them for 8-10 seconds.
  2. Add the onions and fry till translucent. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
  3. Add the chopped tomatoes and cook on medium heat uncovered for 4-5 minutes. Reduce heat and cook covered for another 5 minutes.
  4. Add a glass of water, jaggery, adjust salt and cook covered till you get the desired gravy consistency.
  5. Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi or dosas.

Boil eggs, make slits and add to the cooked tomato-onion mixture before adding the water.