Ingredients:
5 Red Ripe Tomatoes - chopped
1 Medium Sized Onion - chopped
3/4 cup Chopped Carrots
1/4 cup green peas
(Frozen Carrot peas is fine)
Red Chilli Powder
Turmeric Powder
Asafoetida Powder
Mustard Seeds - 1 teaspoon
Urud Dal - 1 teaspoon
Cumin Seeds - 1 teaspoon
Curry Leaves
Oil for Seasoning
Method:
Heat Oil in a Kadai and tamper the Mustard Seeds. Add Urud dal and Cumin Seeds.
Fry the Onions until it turns translucent.
Add the Tomatoes. Fry unil it blends to a gravy consistency.
Add Carrots and Peas and cook until the vegetables are tender. Do not add water as the Tomato Juice is enough for cooking.
While frying add the Red Chilli Powder, Asafoetida Powder, Salt and Curry Leaves.
Serve hot with Rice or Chapathis.
Tip: if the gravy does not thicken, whisk 1 teaspoon for Gram flour or Corn flour in 1/2 cup water and pour it in the gravy while frying. This with thicken the consistency.