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Published under: Curries and Gravies

Tomatoes – 5, finely chopped
Potatoes – 5, finely chopped
Onion – 1, finely sliced
Green Chillies – 12, finely chopped
Garlic Paste – 2 tsp
Coriander Leaves – 1/2 cup, chopped
Cumin Powder – 2 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Jeera Methi Powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Tamarind Extract – 3 tblsp

For Seasoning:
Oil – 1 tblsp
Garlic – 1 clove, crushed
Cumin Seeds – 1 tsp
Whole Dried Red Chillies – 4
Curry Leaves – 12
Mustard Seeds – 1/2 tsp

For Garnish:
Coriander Leaves – 2 tblsp, finely chopped

1. In a pressure cooker, add the tomatoes, potatoes, onion, green chillies, garlic, coriander leaves, cumin powder, turmeric powder, jeera methi powder, red chilli powder and salt.
2. Add 1 1/2 cups of water.
3. Pressure cook for 12 minutes.
4. When cool, roughly puree the ingredients to a grainy semi-textured consistency.
5. Pour the broth into a heavy-bottomed pan and bring to a boil.
6. Add the tamarind extract and continue cooking till a thick consistency has been achieved.
7. Heat oil in another pan on moderate heat.
8. Add the seasoning ingredients.
9. Fry for a minute or two.
10. Pour the contents into the broth.
11. Garnish with coriander leaves.

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