Tomato Onion Koora

Ingredients

• 0.3 teaspoon asafoetida powder 
• 2 tablespoons cooking oil 
• 1 teaspoon cumin seeds 
• 1 sprig curry leaves fresh
• 2  chile peppers green chopped
• 0.5 teaspoon ground turmeric 
• 1 teaspoon mustard seeds 
• 2  onions chopped
• 2  chile peppers dried red
• 0.5 teaspoon chili powder red
• 4 servings salt to taste
• 4  tomatoes chopped
• 0.5 cup water 
• 1 teaspoon sugar white

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes.
2. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes.
3. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy.
4. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes.
5. Garnish with cilantro to serve.