Cook temp: Micro power level
Cook Time: 17 mins
Preparation:
- 2 cups roughly chopped tomatoes
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp finely chopped green chillies
- 6 curry leaves
- 2 cloves
- 1/4 cup besan (gram flour)
- 1/4 tsp turmeric powder
- 2 tsp chilli powder
- A pinch asafoetida (hing)
- 2 tbsp grated jaggery
- Salt to taste
- 2 tbsp finely chopped coriander
Preparation:
- Combine the tomatoes and 1⁄2 cup of water in a microwave-safe bowl and cook at 100% micro power level for 8 mins.
- Cool and blend in a mixer to a smooth purée. Keep aside.
- Put the oil in another microwave-safe bowl and cook at 100% micro power level for 1 min.
- Open oven door & add the mustard seeds, cumin seeds continue cooking at 100% micro power level for 1 min.
- Add the green chillies, curry leaves, cloves and besan, mix well and continue cooking at 100% micro power level for 2 mins, stirring once in between after 1 min.
- Add the prepared tomato purée, turmeric powder, chilli powder, asafoetida, jaggery, salt and 2 cups of water, mix well and cook for 5 mins on 100% micro power level, stirring in between after every 1 min.
- Serve immediately garnished with coriander.