Ingredients

• 6 - ripe tomatoes (slightly pureed)
• 2 - long variety green chillies cut into one inch pieces
• 1 inch - fresh ginger root grated
• 1/2 tsp - cumin seeds
• 1 tbsp - ghee or oil
• 1 pinch - asafoetida (hing)
• 1 pinch - turmeric powder (haldi)
• curry leaves
• salt to taste

How to Make Green chilli and tomato pottage

• Heat ghee or oil, add cumin seeds and allow them to splutter.
• Add hing, curry leaves, green chillies and saute for about two minutes.
• Then, add pureed tomatoes and stir well.
• Let it cook for about five minutes.
• When the gravy begins to bubble, add haldi, hing, salt, and grated ginger.
• Add water to bring it to desired consistency.
• Let it simmer for 7 to 10 minutes.
• This item is best served hot and makes a very good pair with kichdi or pongal.