It does not have onions & garlic which appealed to my granny and i added paneer (cottage cheese) to it ,that made my daughter happy ! The best thing about this dish is it has ZERO OIL ! With steaming rice as well as phulkas, it tasted divine !

• Tomatoes – 8 to 9 (medium sized) – washed & pureed
• Paneer (Cottage Cheese) – 200 gm ( cubed in to small pieces) – optional
• Gram Flour – 3 tsp
• Red Chilli Flour – 1 tbsp – to taste
• Turmeric Powder – 1/2 tsp
• Salt – to taste
• Water – 1/2 cup

• Mustard Seeds, Cumin Seeds – 1 tbsp
• Curry leaves – a few
• Asafoetida- a pinch or two
• Coriander leaves – a small bunch (finely chopped)
• Green Mangoes – a few  pieces – chopped (garnish) – optional

Set aside and prepare the tempering. Heat a pan and allow mustard & cumin seeds to splutter. Add curry leaves and asafoetida and let the aroma waft around the kitchen. (Note no oil for tempering)

Now add the tomato mix and little water (if required ) and bring it to a boil. Lower the flame and let it cook well till the rawness of the flour & tomatoes escape.

Add paneer (or soya chunks or tofu to make it more healthier) and let it simmer for a few minutes. 

Switch off the flame, garnish with chopped raw mangoes and serve hot with rice or rotis !

Enjoy !