Instructions: Chop tomatoes into eight pieces each.

Destalk curry leaves. Heat oil in a pan.

Add seeds, allow to splutter.

Add asafoetida, curry leaves, chillies.

Stir and add tomatoes.

Add all dry masalas and salt over them.

Stir gently, cover and cook for 3-4 minutes.

Sprinkle sugar, stir and simmer 2 minutes.

Garnish with coriander before serving.

Serve hot with phulkas or rotis.

Making time: 15 minutes

Makes: 3 servings

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