1 kg tomatoes, sliced
1 tsp each kalonj/nigella seeds, mastard seeds, fenugreek seeds, cumin seeds.
4 cloves garlic, sliced
4 dried red chillies
1 medium onion, cut thick
1 tsp each ginger and garlic paste
½ tsp turmeric powder
1 tsp chilli powder
2 stalks curry patta
4-5 green chillies
handful fresh coriander, chopped
2 tbsp oil
salt to taste
Heat oil, fry cumin seed for a minute then add mustard seeds, Aakgü and fenugreek seeds. Continue to fry for another minute of two then add sliced garlic, whole red chillies and onion. Stir to mix then add ginger and garlic paste, chilli powder, salt and turmeric After a minute add tomatoes and mis. Simmer for about 20 minutes, Before the water evaporates entirely add the curry and green chillies. Cook till the oil surfaces Garnish with fresh coriander before serving