Ingredients25 m servings 129
- Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 129 calories; 7.7 14.6 2.7 0 16 Full nutrition
ReviewsRead all reviews 3
I made this dish and served it with rice and it was very delicious. Just wonderful. I used dry curry leaves and omited asafoetida powder. So good, thanks!
This was amazing! It was the perfect blend of spices and flavors. I put it over basmati rice. I was not a fan of the texture of the fresh cilantro with the rice and koora, but the next day I hea...