PANCHAMRUT TOMATO CURRY Amchi Vegan

                                         PANCHAMRUT  TOMATO CURRY

                                                    Amchi   Vegan

INGREDIENTS

 4 cups of diced ripe tomatoes

1/2 cup raw cashews soaked in water for 30 minutes and drained.

2 Tbsp brown sugar or jaggery

1/2 tsp salt or to taste

1 Tbsp oil

1/2 tsp mustard seeds

1 green chili slit lengthwise

8 curry leaves

1/4 tsp asafoetida

1/4 tsp turmeric

DIRECTIONS

Heat oil in pan over medium heat and add mustard seeds.  Cover.

As soon as you hear the first few pops of the mustard seeds add the curry leaves. Cover and cook till the leaves turn brownish.

Add the  green chilli, and saute for a few seconds.  

Turn off the heat and add the asafoetida and turmeric.  These delicate things will continue to cook in the hot oil for a minute.

Add the tomatoes, brown sugar or jaggery, salt and the plumped up cashews.

Cook over medium heat stirring gently till the tomatoes are mushy and broken down.

So delicious!  Enjoy!