Oil 2 tablespoonsplus 2 tablespoons more for adding later
mustard seeds 1 teaspoon
red chilies 2 to 3optional
Peel the onion and slice in long slices.
Heat a pan and add 2 tablespoons of oil.
Add mustard seeds and when the mustard seeds splutter, add the red chilies.
As the red chilies are fried, add the green chili and lightly fry.
Add the onion slices and saute for about 2 to 3 minutes.
Add ginger garlic paste and salt and mix everything well.
Saute the onions in ginger garlic paste for about 6 to 8 minutes or until the onions are sauteed and transparent in color. (you don't have to brown the onions). Keep stirring occasionally to avoid the onions sticking to the bottom of the pan.
Meanwhile cut the tomatoes in long slices and keep aside.
After the onions are sauteed, add the sliced tomatoes and add salt (if required) and mix well.
Add the extra 2 tablespoons of oil and mix to blend everything with the oil.
You can saute the onion tomato mixture for about 2 to 3 minutes or until the raw tomatoes start getting cooked. If you don't want the tomatoes to be mixed with the curry, you don't have to saute it much as the tomatoes will blend with the curry very fast. Since we are making the tomato onion curry with some gravy, we can saute them for little longer so the tomatoes will get cooked and the juices from the cooked tomatoes will make up for the gravy.
I recommend cooking the onion tomato mixture for about 4 to 5 minutes or until the tomatoes are soft and the gravy is made up from the juice of the cooked tomatoes. You can wait more time until the gravy starts separating itself from the oil which will be perfect.
Add all the spices, mix well and saute for another 1 minute.
Now your tomato onion curry for chapathi or rice is ready to serve!
If you don't have ginger garlic paste, you can use freshly crushed ginger and garlic. Enjoy this easy tomato onion curry as a healthy and delicious side dish for chapathi, poori, rice, or even idli or dosa.