Tomato Pulp and Crunchy Capsicum

Ingredients

• Tomatoes (ripe) – 2
• Onions (big) – 1
• Capsicum – 1
• Green chilly – 1
• Mustard seeds and black gram – ½ tsp
• Turmeric powder – ½ tsp
• Red chilly powder – 1 ½ tsp
• Salt – according to taste
• Oil – 2 tbsp
• Cumin (jeera) seeds – ½ tsp

Preparation

• Chop the tomatoes, capsicum, green chilly and onion.
• Heat oil in a deep frying pan and add the mustard and black gram. After the mustard seeds have popped, add the chopped onion, capsicum and green chilly.
• Add a little salt and fry until the onions becomes tender.
• Add the tomatoes. Add salt, turmeric and red chilly powder.
• Keep frying till the tomatoes turn into a pulp.
• Mash the cumin seeds with both your palms and sprinkle the cumin seeds over the pulp.
• Taste for salt and serve hot.

Note:

• Capsicum becomes tender along with the onions. I prefer capsicum to be crunchy in this dish. So, I add the capsicums after the onions have become tender.
• The riper the tomatoes, the tastier the dish.

Boring Chapatti?

Tired of having to make a proper side dish for your chapattis? Try this.
Ingredients

• Chapatti – 2  
• Onion – 1
• (optional) Vegetables of your choice – 1 cup
• Oil – 2 ½ tbsp
• Red chilli powder – ½ to 1 tsp
• Salt – according to taste

Preparation

• Tear the chapattis into small pieces and keep aside. Chop the onions and the vegetables.
• In a deep frying pan, pour oil and add the onions. Add a pinch of salt. Let the onions caramelise.
• Add vegetables and stir well.
• Add the chapattis and a little more salt.
• Stir for a minute or two and serve.

Skip the vegetables and this dish makes for a great evening snack!