Steps |
Method |
| 1 | Heat oil in a pan. Add the cloves, cardamom and cinnamon. As the spices splutter, add the finely cut onions and chilis (split lengthwise) into the vessel |
2 | After 2 minutes add the finely cut tomatoes into the pan. Now add the ginger-garlic paste and salt to the contents.
Close the pan with a lid and let the contents cook on a low heat | | 3 | After 2 minutes before you remove the pan add chili powder according to your taste and garnish with finely chopped cliantro/td> |
| 4 | Tastes good with Parathas, Chappatis and Rice. To eat with idlis you should add more red chili and serve with gingely oil on the side to mellow the red chili |
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