Tomato gravy recipe

INGREDIENTS:

1. Tomato - 1/4 kilogram
2. Green chili - 6
3. Ginger - 1 inch
4. Garlic - 8 cloves
5. Onion - 1/4 kilogram
6. Coriander leaf - 2 stem
7. Curry leaf - 1 stem
8. Mustard seed - 1/2 teaspoon (tsp.)
9. Split black gram - 1/2 tablespoon (tbsp.)
10. Split bengal gram - 1/2 tablespoon (tbsp.)
11. Corn flour or Rice flour - 1 tablespoon (tbsp.)
12. Chili powder - 1 tablespoon (tbsp.)
13. Turmeric powder - 1/2 teaspoon (tsp.)
14. Oil - 1 tablespoon (tbsp.)
15. Salt - as needed

PREPARATION:

1. Chop the onion. Slit the green chili.
2. Grind ginger, garlic into a fine paste.
3. Blanch the tomato and puree it.
4. In a pan heat oil. Now add mustard seeds, black gram, bengal gram, curry leaves. Once the mustard seeds stop splattering add onion, green chili and sauté until onion turn translucent (golden brown).
5. Now add ginger garlic paste and sauté until the raw smell is gone.
6. Now add the tomato puree, chili powder, turmeric powder, salt as needed, 1/2 cup of water and bring to boil. Boil and cook for 3 minutes.
7. Now dissolve the rice flour or corn flour in little water.  Add this to the boiling gravy and cook for 3 more minutes. Remove from heat and garnish with coriander leaves and server.

NOTES: