This is my fav. curry with simple flavors. I have learnt this from my mom...she used to make this curry with spring onions that are grown in our backyard....she even uses spring onions in gongura pachadi also.......
- 2Onions(finely chopped), 4Medium Tomatoes(diced), 4Green chillies(finely chopped), 1cup Spring Onions(roughly chopped, green and white), 2cloves Garlic(crushed), 2springs Curry leaves, 1/4tsp.Turmeric powder, 2tsp.Oil,1/2tsp.jeera, 1/2tsp.mustard, 1/2tsp.Cumin powder, 1/2 tsp.Coriander powder, 1/2tsp.Garam masala, Salt to taste, 2tsp.Red chilli powder, 1tsp.Tamarind extract or paste.
- Chop onions, tomatoes, green chillies and spring onions and keep aside. Heat oil in a pan, once it hot add mustard and jeera, once they start to splutter add onions, green chillies and curry leaves and fry till the onions are translucent, then add the tomatoes, chopped spring onions, salt, turmeric powder, tamarind extract, mix well, cover and cook till the tomatoes are soft(need not add any water, as tomatoes gives required water for the gravy), if the curry is too thick add 1/4cup of water, the consistency of the curry should be little saucy, now add cumin powder, coriander powder, garam masala powder, crushed garlic, mix well and cook for 2min. Serve it with rice or roti.