ELEMENTS:
1 ½ tsp cumin seeds
2 pinches of asafetida
500g tomatoes cut up
3 tsp sugar
¼ tsp turmeric powder
2 green chillies
1 ½ tsp red chilli powder
120ml water
1 tbsp coriander leaves, for decorate
2 tbsp sev for decorate
4 tsp grease
Salt to tang
PROCESS:
1. Heat grease in a kadhai. Add the cumin seeds, asafetida and tomatoes and cook till the blend congeal.
2. Lower the heat, pound the tomatoes well and add the residual elements.
3. Add water and allow it boil kindly for five minutes.
4. Decorate with sev and coriander leaves and dish up.