Ingredients

• 6 tomatoes
• 1 tsp onion seeds/jeera seeds
• 1-2 green chilies slit, seeded and cut in large pieces
• few curry leaves
• pinch asafoetida
• salt to taste
• 1/4 tsp turmeric
• 1 tsp wheat flour

Method

Add onion seeds/jeera to a heated saucepan. When jeera splutters or when you get the aroma, add asafoetida. Add green chilies, curry leaves, then tomatoes, salt, turmeric and cook. If you would like it a bit thicker add the wheat flour.

Serve with the parathas.

Serves 4