Ceremony cooking, fish Tomato recipe

Ingredients

• 6 pieces Tomatoes (medium, ripe, chopped coarse)
• 2 pieces Green Chilies (slit lengthwise, seeds optional for less heat)
• 2 tablespoons Vegetable Oil (neutral oil for tempering)
• 1 teaspoon Mustard Seeds (for tempering)
• 10 pieces Curry Leaves (fresh, optional if unavailable)
• 1/2 teaspoon Turmeric Powder (ground, adds color)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Coriander Leaves (fresh, chopped for garnish)

Instructions

1. Prepare Ingredients

   Wash the tomatoes and green chilies. Roughly chop the tomatoes and slit the chilies lengthwise, removing seeds if you prefer less heat.

   Time: PT5M

2. Temper Spices

   Heat oil in a saucepan over medium heat. Add mustard seeds and wait until they start to pop, then add curry leaves and stir for a few seconds.

   Time: PT3M

   Temperature: Medium heat

3. Cook Tomatoes and Chilies

   Add the chopped tomatoes, green chilies, turmeric, and salt to the pan. Stir well, cover, and let simmer for about 15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

   Time: PT15M

   Temperature: Medium‑low heat

4. Finish and Garnish

   Turn off the heat. Sprinkle chopped coriander leaves on top, give a final stir, and serve hot with rice, roti, or as a side dish.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

20g

Fat

6g

Fiber

4g