TOMATO ONION GRAVY | THAKKALI VENGAYAM

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This is a simple and easiest gravy that we make at home for chappathis. Whenever we we go for any long trips my mom used to make chappathis and tomato onion gravy. This gravy stays fresh for long.It is so easy to make with readily available ingredients.There is no definite proportion for onion/tomatoes. Increase or decrease the quantity based on personal preference.

Ingredients Onion Chopped : 2 medium Tomato chopped: 3 medium Green chillies: 2 Ginger chopped: 2 tsp (optional) Chilli powder: 1 tsp Coriander powder: 1 tsp Turmeric powder: 1/8 tsp Salt: to taste Asafoetida: a pinch Grated jaggery: 2 tsp Chopped coriander leaves:  1 tablespoon For tempering: Oil: 2 tsp Mustard seeds: 1/2 tsp Urad dhal:1/2 tsp Curry leaves: a sprig Procedure: 1) Heat oil in a pan and add mustard seeds.Once it starts spluttering add urad dhal and curry leaves 2) Add ginger and green chillies and fry well. 3) Add onions and fry until it becomes translucent 4) Now add tomatoes and mix well 5) Add chilli power, coriander powder & turmeric powder 6) Add 1/4  of water and close the pan and cook for around 10 minutes until the tomatoes becomes mushy.Make sure to stir in between. Also cook i n low-medium flame 7) Finally add salt and jaggery 8) Garnish with coriander leaves Notes: Instead of jaggery, sugar can also be added

Step by Step pictures

Fry onions

Add tomatoes and water and cook in medium flame

Add chilli powder, coriander powder

Add salt & jaggery and mix well