Tomato Fry

1. 1
   prep

   Prep the tomatoes and aromatics.

   1.Wash tomatoes and pat them dry.

   2.Cut each tomato into 6-8 wedges depending on size.

   3.Finely chop the onion, slit green chillies, and lightly crush garlic cloves.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, broken dried red chillies, and curry leaves. Sauté until fragrant (15 sec).

   TIPCurry leaves should crackle and release their aroma — it's the sign your tadka is ready.
3. 3
   saute · ~5 min

   Cook the aromatics.

   1.Add chopped onions and slit green chillies. Sauté until onions turn translucent (3-4 min).

   2.Add crushed garlic cloves and sauté until raw smell disappears (1 min).
4. 4
   saute · ~1 min

   Add spices and tomatoes.

   1.Lower the heat slightly. Add turmeric powder, red chili powder, and coriander powder. Stir for 20 seconds.

   2.Add tomato wedges and salt. Toss gently to coat with the spice mixture.

   TIPDon't mash the tomatoes — the goal is to cook them just until they soften while holding their shape.
5. 5
   saute · ~7 min

   Stir-fry the tomatoes until just cooked.

   1.Cover the kadai and cook on low heat for 4-5 minutes. The tomatoes will release some moisture.

   2.Remove the lid and increase heat to medium. Sauté for another 2 minutes until the moisture evaporates and tomatoes look glossy.

   3.Taste and adjust salt if needed.

   TIPWatch carefully after uncovering — tomatoes can go from perfectly cooked to mushy in seconds. You want them soft but still intact.
6. 6
   garnish

   Finish with coriander leaves and serve hot.

   Remove from heat, transfer to a serving bowl, and garnish with chopped coriander leaves. Serve immediately alongside rice, roti, or as a side to dal and sambar.

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