Tomato Chunety (Nandini Style)

This recipe is exactly the same you taste in Nandini Restaurant in Bangalore,India. It goes well with Papad, Idili ,Dosa.

Yield : 4 Serving

Ingredients:

     

      Tomato                4 Big (cut in big cubes)
      Onion                  1-2 Small (cut in big cubes)

      Garlic Clove        3-4 (cut in big cubes)

      Ginger                 2 inch piece (cut in big cubes)

      Green Chili         3 (cut in big cubes)
      Chickpea seed     1 Teaspoon
      Cashew               6-8 Whole
      Tamarind            1 inch full size

      Mustard seed       1 Teaspoon

      Cumin Powder    1 Teaspoon
      Coconut               1/4 Cup (Freshly grated)
      Oil                       2 Tablespoon

      Salt                     as per taste

Direction:

 In a nonstick pan add oil, heat on medium flame. Once oil starts smoke add mustard seeds and cumin seed. As seeds start splutter add chickpea seeds, garlic and ginger then green chili until sauté. Add tamarind, cashew and stir for a minute. Now add onion and cook for another 5 minutes then add tomato and let it cook until tomato soften.

Cool the mixture and grind mixture with freshly grated coconut.

Serve at room temperature with idili or dosa.

You can store this in refrigerator for a week maximum.