Easy Tangy Tomato CurryVeg

1

In a pressure cooker, heat 2 tablespoons of oil over medium heat.

2

Add 1 teaspoon each of urad dal, mustard seeds, and cumin seeds. Roast until the mustard seeds begin to splatter.

3

Add roughly 20 sliced shallots (or regular onions) and sauté until half-cooked. Incorporate 6 cloves of pounded garlic, 2 slit green chilies, and a few fresh curry leaves; mix well.

4

Add 4 large, roughly chopped tomatoes and sauté alongside the onions and garlic until they are half-cooked.

5

Add 1 teaspoon of rock salt, 1 teaspoon of red chili powder, 1 teaspoon of sambar powder, 1 teaspoon of coriander powder, and a pinch of asafoetida powder. Mix everything thoroughly.

6

Continue sautéing until the tomatoes become soft and mushy. Add 1.5 cups of water, bring to a boil, then close the pressure cooker and cook for two whistles.

7

While the cooker releases pressure, mix 1 teaspoon of rice flour with 1/4 cup of water in a small bowl to create a smooth slurry.

8

Once the pressure has released, open the cooker and mash the tomatoes using a ladle or hand masher. Turn the stove back on, pour in the rice flour slurry, and mix well.

9

Allow the gravy to boil for 3 to 4 minutes until thickened. Check seasoning, add salt if needed, garnish with a handful of finely chopped coriander leaves, and turn off the heat.