ఇడ్లీ దోశ చపాతీ అన్నంలోకి 5

Ingredients

• 500 g Tomatoes (ripe, chopped)
• 2 tbsp Mustard Oil (for tempering; any neutral oil can be used)
• 1 tsp Salt (to taste)
• 2 tsp Red Chili Powder (adjust heat level)
• 0.5 tsp Cumin Seeds (whole seeds)
• 0.5 tsp Coriander Powder (ground coriander)
• 0.5 tsp Chaat Masala (for tangy flavor)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 tbsp Garlic Paste (optional, for extra flavor)

Instructions

1. Temper the oil and spices

   Place the pan over medium heat, add mustard oil and let it warm. Add cumin seeds and let them sizzle for about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

2. Cook the tomatoes

   Add the chopped tomatoes to the pan, stir and cook until they become soft and start to break down, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add spices and seasonings

   Stir in salt, red chili powder, coriander powder, and chaat masala. Mix well and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Simmer until thick

   Continue to simmer the mixture, stirring occasionally, until the chutney thickens and oil separates, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add lemon juice and finish

   Remove the pan from heat, stir in fresh lemon juice and garlic paste (if using). Let it sit for a minute.

   Time: PT1M

6. Cool and serve

   Allow the chutney to cool to room temperature, then transfer to a serving bowl. It can be served with chapati, rice, idli, or as a dip.

   Time: PT2M

Nutrition Facts

Calories

50

Protein

1g

Carbohydrates

8g

Fat

2g

Fiber

2g