Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe.
Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also.
This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 1-2 weeks in the refrigerator.Off to the recipe...................................
Preparation time ~ 10 minutes
Cooking time ~ 25 minutes
|Tomato(finely chopped)||7-8(medium size)|
|Onion(finely chopped)||1(medium size)|
|Red chilly powder/milagai podi||11/2-2tsp|
|Curry leaves||1 sprig|
Heat a pan with oil and crackle the mustard and fenugreek seeds,add in asafoetida powder.Now goes in the curry leaves,chopped onion,garlic,saute it till it gets a golden color with a pinch of salt.Mix in the chopped tomatoes at this stage and cook it till it becomes mushy with occasional stirring.
Add the red chilly powder and salt,cook it covered for 2-3 minutes.At this stage the thokku will be slightly watery.Reduce the flame and let it cook for another couple of minutes or till the oil separates.Put off the fire.
Store it in a glass container once thokku is completely cooled down.
- The amount of chilly powder given is for milder spicy,if you want alter it according to your preference.
- The garlic here I used is fat clove,if its small clove use 15-20 cloves.
- The amount of oil is very important to maintain the shelf life of the thokku,so be generous in the amount of oil.
This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes and Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.