In skillet heat pure ghee, after that add mustard seeds, chili and ginger. Add tomato pieces, then cover and fry on medium heat for 20 minutes or until tomatoes have become a chunky sauce.
Remove from pan and put in blender on low speed for 10 seconds.
Put back in skillet and add salt, sugar, and coriander powder. Cook for 4 minute uncovered. Serve hot or cold.
Items Required:
2 cup white rice
1 spoon black pepper
2 cup water
1 spoon salt
0 comments:
Post a Comment