anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cheese,salt,spring onion greens,rice,red chilli flakes,wheat flour tortilla,jalapenos,tomato salsa,lemon,mixed vegetables (broccoli,rajma (large kidney beans),parsley leaves,pepper,dried oregano

Open Bean and Veggies Burrito Muffin Recipe, 1 cup Mixed vegetables - and steamed (broccoli,1 tablespoon Red Chilli flakes,3 tablespoons Pickled Jalapenos - (optional),1/2 teaspoon Dried oregano,Salt and Pepper - to taste,1/2 cup Tomato Salsa,3 Whole Wheat Flour Tortilla - cut in half,1/2 cup Rajma (Large Kidney Beans) - soaked and boiled,1/2 teaspoon Lemon juice,Cheese - grated,Spring Onion Greens - chopped,1/4 cup Cooked rice,2 tablespoons Parsley leaves - chopped, 18, Mexican, To begin making Open Bean and Veggies Burrito Muffin Recipe, boil the kidney beans with 1 cup of water in a pressure cooker with salt for about 6 whistle and set aside to release the pressure naturally.
Steam all the vegetables in a vegetable steamer for 10 minutes and keep it ready.
Mix together boiled rice, steamed vegetables, jalapeños, red chilli flakes, oregano, kidney beans and tomato salsa.Add salt, lemon juice and pepper as required.
Keep the stuffing as dry as possible.
Do a taste check and adjust spices.Preheat the oven at 200 degrees C for about 7-8 minutes.Meanwhile, take one half of the tortilla, roll it and place in a muffin tray.
Add 2 spoonfuls of the stuffing.
With the weight of the stuffing, the rolled up tortilla will hold its shape.Use up the rest of the five halved tortillas into the muffin pan and distribute the stuffing in all six.Then sprinkle cheese, parsley and spring onions on top.Now brush the sides of each tortilla with some oil to get it to crisp up and turn golden brown while baking.Bake Burrito Muffin in a preheated oven at 200 degree C for about 7-8 minutes or until they are sufficiently golden and cheese has melted.Serve Open Bean and Veggies Burrito Muffin Recipe with fresh Spicy Mexican Salsa Recipe, Sour Cream or Vegan Cashew Mayonnaise Recipe if you need to avoid dairy products., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nand1s-yahoo.com/Open_Burrito_Muffin.jpg, 14
Ingredients: tomato,pav bhaji masala,salt,ginger,coriander (dhania),brown rice (or rice),potato (aloo),green moong sprouts,green peas (matar),cloves garlic,chaat masala powder,virgin olive oil,onion,lemon wedged,green bell pepper (capsicum),sev bhujia

Mumbai Style Tawa Pulao Recipe With Moong Sprouts, 2 cups Brown Rice - cooked (or any rice),Sev - or bhujia for serving,Salt - to taste,1/2 teaspoon Chaat Masala Powder,1 inch Ginger - grated or pounded,1 Onion - finely chopped,1/2 cup Green Moong Sprouts,1/2 Lemon - wedged to serve,Coriander (Dhania) Leaves - small bunch,1 teaspoon Pav bhaji masala,2 Tomatoes - finely chopped,1 teaspoon Extra Virgin Olive Oil,1/4 cup Green peas (Matar) - steamed,1 Potato (Aloo) - boiled and cubed,1 Green Bell Pepper (Capsicum) - finely chopped,2 cloves Garlic - grated or pounded, 55, Maharashtrian Recipes, To begin making the Mumbai Style Tawa Pulao Recipe with Moong Sprouts, make sure you have some cooked rice ready and the remaining ingredients prepared accordingly.Note: Brown rice takes a little while to cook, so it is important to soak the rice for about 30 minutes before you cook them in a saucepan or a pressure cooker.Heat olive oil in a pan; add the onions, ginger, garlic and bell peppers.
Stir-fry on medium heat until the onions and bell peppers are lightly softened.Once the onions and peppers are lightly softened, add the remaining ingredients, except the rice and give it a good stir.
Finally add the cooked rice and gently stir to combine the vegetables and the spices well into the rice.Once well combined, check the salt, spice levels and adjust to suit your taste.
Cover the pan, turn the heat to low and simmer the Tawa Pulao for about 3 to 4 minutes so the rice absorbs all the spices well.After a few minutes, turn off the heat, stir in the coriander leaves and the Tawa pulao is ready to be served.To serve the Tawa Pulao, spoon the Mumbai Style Tawa Pulao Recipe with Moong Sprouts into a serving bowl, sprinkle some sev or bhujia and squeeze a dash of lemon and enjoy.Serve Mumbai Style Tawa Pulao Recipe with Moong Sprouts along with Tomato Onion Tadka Raita, Boondi Raita or any other Raita of your choice., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Rice/Mumbai_Style_Tawa_Pulao_with_Moong_Sprouts-2.jpg, 16
Ingredients: salt,arhar dal (split toor dal),asafoetida (hing),black peppercorns,curry leaves,dry red chillies,cumin seeds (jeera),chana dal (bengal gram dal)

The Paruppu Podi Recipe - South Indian Spiced Dal Chutney Powder, Salt - to taste,1 teaspoon Cumin seeds (Jeera),10 Curry leaves,6 Dry Red Chillies,1 cup Arhar dal (Split Toor Dal),1/4 cup Chana dal (Bengal Gram Dal) - roasted,1/4 teaspoon Asafoetida (hing),1 teaspoon Whole Black Peppercorns, 30, South Indian Recipes, To begin making the Paruppu Podi recipe, heat a heavy bottomed pan on medium heat and roast all the ingredients except roasted bengal gram dal and salt, till they turn golden brown color and aroma arises.
Once it is done, turn off the heat and transfer to a paper towel to cool completely.Next blend all the ingredients for the Paruppu Podi including the roasted Bengal gram to a fine powder.
The Paruppu Podi is now ready to use.Store it in an airtight container.Serve this Paruppu Podi | Lentil Powder with hot white rice and ghee or gingelly oil and sutta appalam (roasted papad) on side.
, https://www.archanaskitchen.com/images/archanaskitchen/Guest_Writers/Gayathri_Ramanan/Paruppu-Podi-Spicy-South-Indian-Lentil-Powder.jpg, 8
Ingredients: salt,chana dal (bengal gram dal),mustard seeds,cloves garlic,peanuts,tindora (dondakaya kovakkai),curry leaves,white urad dal (split),dry red chillies,coriander (dhania) leaves,cumin seeds (jeera),tamarind,green chillies,sunflower oil

Andhra Dondakaya Chutney Recipe - Tindora Chutney, 3 Green Chillies,1 teaspoon White Urad Dal (Split),1/2 teaspoon Mustard seeds,4 cloves Garlic,3 Dry Red Chillies,Salt - to taste,20 grams Tamarind,1 teaspoon Cumin seeds (Jeera),4 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Chana dal (Bengal Gram Dal),1 tablespoon Sunflower Oil,1 tablespoon Peanuts,2 tablespoons Sunflower Oil,1 sprig Curry leaves,250 grams Tindora (Dondakaya/ Kovakkai) - sliced into rounds, 15, Andhra, To begin making Andhra Dondakaya Chutney Recipe, prep all the ingredient and keep them ready.Heat oil in a deep pan over medium heat;  once the oil has preheated add cumin seeds, urad dal, chana dal, red chilies and saute for 3 minutes until the dals have browned.In the same pan add little more oil; add the chopped Dondakaya pieces and saute till they are cooked for about 8-10 minutes.
Turn off the heat and allow to cool.Grind all the above roasted ingredients and the cooked Dondakaya to a coarse paste along with tamarind, salt, green chillies, garlic and coriander leaves.Add 1 to 2 tablespoons of water, if required and make a smooth Dondakaya chutney.
Transfer the Dondakaya Chutney to a serving bowl.
Check the salt and adjust according to taste.For tempering; preheat oil in a small pan; add mustard seeds, dry red chilies, curry leaves and saute for few seconds until the mustard seeds crackle.
Turn off the heat and spoon over the Dondakaya chutney.
Serve this Andhra Dondakaya Chutney to spice up a South Indian thali meal of Mixed Vegetable Sambar, Carrot And Beans Poriyal Recipe, Steamed Rice and Kuzhal Payasam.., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Tindora_Chutney_Andhra_Style_Recipe-_Dondakaya_Pachadi-15_1600.jpg, 14
Ingredients: salt,brinjal (baingan eggsplant),red chilli powder,tamarind paste,sooji (semolina rava),turmeric powder,sunflower oil

Konkani Style Vaingana Kaap Recipe - Shallow Fried Eggplant With Semolina, 1 tablespoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,Sunflower Oil - for shallow frying,1/2 teaspoon Tamarind Paste,500 grams Brinjal (Baingan / Eggplant) - cut into thick slices,1/2 cup Sooji (Semolina/ Rava), 30, Konkan, To begin making the Vaingana Kaap Recipe, cut the eggplants into thick slices.
In a bowl, mix the red chilli powder, turmeric powder, salt and tamarind pulp.Add the eggplant slices to the bowl and apply the mix evenly on both the sides of the eggplant slices.Leave it to marinate for 5 minutes, the excess water will also ooze out of the eggplants.
Now, coat each eggplant slice with the semolina on both sides and keep aside.To roast the eggplant, heat a skillet, brush it with little oil, place a few eggplant slices and let it cook and roast on one side for 5 minutes.Brush a little oil on top, flip over and cook the other side of the eggplant slices for another 5 minutes until it is well cooked and roasted.Likewise, cook the rest of the eggplant slices.
Enjoy the Vaingana Kaap Recipe along with Steamed Rice and Konkani Style Southe Koddel for a simple yet delicious weekday lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vaingana_Kaap_Recipe_Shallow_Fried_Eggplant_with_Semolina.jpg, 7
Ingredients: cashew nuts,tomato,salt,coriander (dhania) leaves,coconut,black peppercorns,tamarind marble,byadagi dried chillies,coriander (dhania) seeds,onion,garlic,cumin seeds (jeera),green bell pepper (capsicum),turmeric powder,cloves (laung),sunflower oil

Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry), 1 cup Fresh coconut - grated,1/2 teaspoon Turmeric powder (Haldi),1 Green Bell Pepper (Capsicum) - diced,Sunflower Oil - for cooking,Salt - to taste,1 Tomato - finely chopped,5 Garlic - chopped,1 cup Cashew nuts - halved,1 teaspoon Cumin seeds (Jeera),1/2 Tamarind - marble sized ball,2 Onion - finely chopped,5 Whole Black Peppercorns,1 teaspoon Coriander (Dhania) Seeds,2 Cloves (Laung),3 Byadagi Dried Chillies,1 tablespoon Coriander (Dhania) Leaves - chopped, 55, Goan Recipes, To Begin making the Goan Kaju Curry recipe, soak the cashew nuts into hot water for minimum 30 minutes.
Meanwhile proceed for making the curry/gravy.
Dry roast the coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies until you get a roasted aroma.
Add the coconut and roast it along with the spices until you can smell the aromas of the coconut.
Add the tamarind ball and saute for a few seconds and turn off the heat.For making the gravy, place a kadai on medium heat and add a teaspoon of oil.
Add the finely chopped onion and garlic and saute until the onion is translucent.
Once cooled, grind the above mentioned grated coconut and spice mixture along with the onions to make a smooth paste, by adding a little water.
 In the same pan where you sauteed the onions, heat a teaspoon of oil on medium heat.
Add the chopped tomatoes, turmeric powder and saute them until it softens.
Add the capsicum and saute for a couple of minutes until it softens and cooks through.
Add the masala curry paste to the above tomato capsicum mixture and the soaked cashew nuts and stir fry for 3-4 minutes.
Add a little water to adjust the consistency of the Kaju Curry.
Stir and simmer the Goan Kaju Curry for about 10 Minutes.
Once done, check the salt and spice levels and adjust to suit your taste.
Finally stir in the chopped coriander leaves and serve.Serve this Goan Kaju Curry for parties along with Phulkas, Jeera Riceand a Salad for a weeknight dinner or a special Sunday lunch, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Raksha_Kamat/Goan_Cashew_nut_curry_or_Kaju_Curry.jpg, 16
Ingredients: salt,ginger,ghee sesame oil,rice,cardamom (elaichi) podsseeds,bay leaf (tej patta),methi leaves (fenugreek leaves),green peas (matar),cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),coconut milk,turmeric powder,green chillies

Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao, 1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta) - torn,1 teaspoon Cumin seeds (Jeera),2 Cardamom (Elaichi) Pods/Seeds,Salt - to taste,2 Green Chillies - slit,1 cup Rice,200 grams Methi Leaves (Fenugreek Leaves) - rinsed and chopped,1 cup Green peas (Matar) - steamed,1 teaspoon Ginger - grated,2 Cloves (Laung),2 tablespoons Ghee - or Sesame oil,1 cup Coconut milk, 65, Indian, To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot.
Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked.Begin by heating oil in a heavy bottomed pan over medium heat.
Add cumin seeds, grated ginger and sauté for a few seconds.Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened.
Add in the whole spices, salt, green chilies and the rice,Add in 1 cup of coconut milk and 1 cup of water.
Check the salt and adjust to suit your taste.Bring the methi rice to a quick boil.
Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices and methi leaves until all the water is completely absorbed.Once you notice all the water is completely absorbed, turn off the heat and allow the Methi Matar Pulao to rest for about 5 minutes.
After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee.
Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm.The Methi Matar Pulao makes a great lunch box meal filled with nutrition of methi and rice, when served along with Tomato Onion Raita and a roasted Papad.
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Ingredients: tomato,salt,elephant yam (suransenairatalu),mustard oil,kokum (malabar tamarind),water,cloves garlic,rohu fish water fish like catla,methi seeds (fenugreek seeds),turmeric powder,green chillies

Assamese Machor Tenga Anja Recipe - Fish Curry With Kokum, 5 Rohu fish - or any fresh water fish like catla,4 cups Hot water,1 Salt - to taste,3 Green Chillies - chopped,1/2 Methi Seeds (Fenugreek Seeds),1 tablespoon Turmeric powder (Haldi),5 Kokum (Malabar Tamarind),1 Elephant yam (Suran/Senai/Ratalu),4 cloves Garlic - chopped,1 Tomato - chopped,3 teaspoons Mustard oil, 40, Assamese, To begin making Assamese Machor Tenga Anja Recipe (Fish Curry With Kokum), soak the kokum pieces in a cup of hot water.Wash the yam properly and boil it in a pressure cooker with about one cup of water without peeling the skin for 3 to 4 whistles or until cooked al dente.
Let the pressure release naturally, then open the cooker lid, allow the yam to cool a bit till handleable.Once they are cool enough to handle, peel and cut it into medium sized pieces.
Keep it aside.Marinate the fish pieces with half of the listed amount of salt and turmeric powder.Heat a shallow frying pan and add a bit of mustard oil on medium heat.
Once the oil is hot, add the fish pieces and shallow fry them till done on each side and fry the fish pieces and keep them aside.Heat a kadai, heat a bit of oil, add the fenugreek seeds once the oil is hot, and allow them to sizzle for a bit.Then, add the chopped garlic and stir for a few seconds.
Now add the green chillies and stir for a few seconds.Add the remaining turmeric powder and salt.Now add the boiled yam pieces and stir for a minute or till the yam is coated with the ingredients in the kadai.Now add the chopped tomatoes and saute till the tomato is tender.Now add about 2-3 cups of hot water and cook for 3 minutes on medium heat.
If using cold water, you need continue cooking on high heat till the water comes to boil.
Once it comes to rolling boil and stays boiling for a minute or two, you can proceed with the recipe.Add the kokum pieces along with the water in which it was soaked.Add the fried fish pieces and cover the kadai and cook on low heat for about 10 minutes or till the fish absorbs the flavours properly.Serve Assamese Machor Tenga Anja Recipe (Fish Curry With Kokum) along with Steamed Rice, Aloo Konir Dom Recipe, and Phulka for a Assamese inspired meal plate.
You can even include Baingan Bharta Recipe along with this meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/taanishi-yahoo.com/Fish_curry_with_Kokam__Machor_Tenga_Anja_1600.jpg, 11
Ingredients: salt,garam masala powder,eggs salt,red chilli powder,carrot,onion,coriander powder,potato (aloo),turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Awadhi Style Nargisi Kofta Recipe (Boiled Egg Wrapped With Spiced Potato Recipe), 1 Carrot (Gajjar) - diced small,Sunflower Oil - for cooking,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 Onion - finely chopped,1 cup Cabbage (Patta Gobi/ Muttaikose) - diced small,4 Whole Eggs - boiled with salt,1 teaspoon Turmeric powder (Haldi),4 Potatoes (Aloo) - boiled, 50, Awadhi, We begin making the Awadhi Style Nargisi Kofta Recipe (Boiled Egg Wrapped With Spiced Potato Recipe) by heating a saucepan with oil and sauté the vegetables except the potatoes, mentioned in the list for the outer layer.Once the vegetables are cooked, add all the spice powders and give it a toss.
Season it with salt and pepper.
Cover and cook it for 2 more minutes.Add these sautéed vegetables to the boiled potatoes and give it a nice mash using a potato masher and bind all the ingredients into a paste.Take the boiled egg and start wrapping the egg with this potato paste as a coating.
Tightly seal the potato mixture.Coat it with bread crumbs evenly and heat a flat bottomed pan with oil and carefully place these koftas and evenly fry them till it is nice and brown all over.Serve the Awadhi Style Nargisi Kofta (Boiled Egg Wrapped With Spiced Potato) as a party appetizer., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/Nov-11/Awadth_Style_Vegetarian_Nargisi_Kofta_Recipe-1-2.jpg, 11
Ingredients: turmeric powder,salt,rye,asafoetida,red chilli powder,curry leaves,oil,roti,cumin seeds

Vaghareli Rotli Recipe - Vagharela Rotli Recipe,  1/4 tsp red chilli powder, 1/4 4 tsp asafoetida, 1/4 tsp turmeric powder, 1/4 tsp rye, 6 curry leaves - finely chopped, 1/4 tsp cumin seeds, salt - as per taste,2 cups roti - cut into small pieces, 1 tsp oil, 30, North Indian Recipes, To make Vagharela Rotli recipe, firstly take a big bowl.
Add bread crumbs, turmeric powder, curry leaves, red chili powder, asafoetida and mix well.
Now heat oil in a pan.
Add the mustard seeds, cumin seeds, and let it splutter.
After tempering, add the bread mixture, salt as per taste and mix well.
Cook for 3 to 4 minutes and turn off the gas.
Serve Serve the Wagharela Rotli recipe with Masala Tea for breakfast in the morning or evening., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Vagharela_Rotli_Roti_Ka_Poha_Gujarati_Recipe-1.jpg, 9
Ingredients: salt,poha (flattened rice),gram dal (pottukadalai),dry coconut (kopra),boondi masala,curry leaves,peanuts (moongphali),red chilli powder be ed based on ’preference

Fried Poha Chivda Recipe - Flatten Rice Spicy Mixture, Dry coconut (kopra) - pieces (optional),10 to 12 Curry leaves,1/2 cup Boondi - masala,Salt - to taste,1/2 cup Roasted Gram Dal (Pottukadalai),2 teaspoon Red Chilli powder - to be adjusted based on one’s preference,2 cups Poha (Flattened rice),1/2 cup Roasted Peanuts (Moongphali), 30, North Indian Recipes, To begin making the Fried Poha Chivda recipe, heat oil in a kadai.
on medium flame and deep fry poha in oil and drain on thick absorbent paper.Next deep fry the groundnuts in the same kadai and add to the poha.
Deep fry the putana dal and add to Deep fry the curry leaves quickly and add to the mixture.
Let the oil drain.
Transfer this mixture to another absorbent paper (thick tissue paper) Now, add chilli powder and salt.
Mix well.Let it cool.
Store in air tight container.
Savour this Poha Chiwda any time to satiate your 'need crunchy snack-hunger pangs’ with a cup of hot Masala tea., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aparna/The_all_time_snack_poha_chewda_1600.jpg, 8
Ingredients: salt,ghee,ajwain (carom seeds),chaat masala powder,ghee,oil,flour (maida),sunflower oil

Authentic Nimki Recipe - Evening Tea Time Snack, 2 cups All Purpose Flour (Maida),Sunflower Oil - for deep frying,1/4 cup Ghee - or oil,1 teaspoon Ajwain (Carom seeds),2 tablespoons Chaat Masala Powder,2 tablespoons Ghee,1 teaspoon Salt, 45, North Indian Recipes, To begin making the Nimki (Mathri) recipe, we will first make the dough for the Nimki.In a large mixing bowl, add all purpose flour, oil or ghee, salt and ajwain.
Combine the flour well into the ghee until you get a crumbly mixture.Add little water at a time and knead to make a very stiff nimki dough.
Cover the dough and keep aside for 30 minutes.
After 30 minutes of resting, divide the dough into 20 equal balls.Roll each ball into a 4 inch disc.
Apply little ghee on the disc and sprinkle some chaat masala.Fold the disc to make a semi circle, apply little ghee on the semicircle and fold once again to make a triangle.
Prick the Nimki (Mathri) with a fork on both sides, so they that they don’t open and fluff up while deep frying them.
Make the remaining portions of the mathri in the same manner.Heat oil for deep frying.
When the oil is slightly hot, add a few Nimki (Mathri) at a time and fry on low heat until golden brown and crisp.
Do make sure to fry on low to medium heat, else the Nimki will feel raw from the inside and crisp from the outside.Keep turning the Nimki (Mathri) while frying.
Once done, drain the excess oil and place them on paper towels and allow them to cool.
Once cooled, store the Nimki (Mathri) in an airtight container for up to a month.Serve the Parti Mathri or Nimki with ginger tea or mango pickle as a tea time snack or make it for the festival like Diwali, Holi or any other special occasion.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Mathri_Nimki_Recipe_The_Hub_Video_Archanas_Kitchen_Vegetarian-2.jpg, 8
Ingredients: tomato,salt,cumin powder (jeera),mustard seeds,asafoetida (hing),red chilli powder,dry red chilli,kasuri methi (dried fenugreek leaves),cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Green Tomato Vegetable Recipe - Raw Tomato Curry, 500 grams Tomato - raw and chopped,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Coriander Powder (Dhania),1-1/2 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),2 tablespoons Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1/2 teaspoon Garam masala powder,1 Dry Red Chilli - broken,1/2 teaspoon Asafoetida (hing),2 Green Chillies - slit or chopped,Sunflower Oil - as required, 40, Indian, To begin making the Hare Tamatar Ki Sabzi, heat oil in a wok/kadhai and add hing, mustard and cumin seeds and wait till they crackle.Now add chopped raw tomatoes, green chilies and mix well.
Allow them to cook in high flames till moisture evaporates and the tomatoes start turning soggy.
This will take about 3 minutes.Add salt, red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder.Mix everything properly and let them cook for few minutes on low heat with lid closed.Slowly the tomatoes will turn mushy and oil will start leaving sides.Turn on the heat high and cook the sabji till it reaches the desired consistency.Add some crushed kasuri methi, remove from stove and serve hot.
Serve Raw Tomato Curry with Pudina Tawa Paratha, Boondi Raita and Panchmel Dal for a comforting and tasty meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/RAW_TOMATO_SABJI_NO_ONION_NO_GARLIC.jpg, 14