Vegetables (cauliflower, peas that are previously cooked) - 1 cup
How to Make Tomato Chalna:
Grind the ingredients (mentioned under the To Grind column) to a fine paste. Take oil in a pan, splutter aniseeds, add curry leaves, bay leaves and then the sliced onion. Saute this until the onions turn light brown.
Add the ground paste to this (maintain low or medium heat) and saute until the oil comes out.
Add the previously cooked vegetables, tomato puree and saute until oil comes out again. Serve hot with naan, chapatti or puri.