dry roast groundnut, til and poppy seeds
powder after cooling
blanch two tomatoes and puree them
heat two spoon oil, add mustrad and jeera, green chillies chopped onion, salt and saute till golden
add ginger garlic paste turmeric and half glass of water
add pureed tomato and allow it to boil
if the tomatoes are big make into four pieces. if they are small make slits
add to the boiling mixture
after they are tender add ground masala paste, chilly powder and kasurimethi
garnish with chopped coriander and serve along with rotis pulavs rice etc