“My mother used to make this curry when we were about to go on vacation or just returned from vacation and didn't have many vegetables in the house. This koora works really well with rice or with pooris.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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. 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. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 129 cal
- 6%
- Fat
- 7.7 g
- 12%
- Carbs
- 14.6 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I made this dish and served it with rice and it was very delicious. Just wonderful. I used dry curry leaves and omited asafoetida powder. So good, thanks!..." See more"
Katelyn
"This was amazing! It was the perfect blend of spices and flavors. I put it over basmati rice. I was not a fan of the texture of the fresh cilantro with the rice and koora, but the next day I heated up..." See more the cilantro with the leftovers altogether and it softened to a more pleasant texture. Next time I will probably add the cilantro with the water. Thank you for this simple, yummy recipe!"
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