South Indian Tomato Onion Gravy

This South Indian Tomato Onion Gravy combines traditional spices with a creative twist, offering a rich, tangy flavor profile that perfectly balances the sweetness of caramelized onions with the acidity of tomatoes. It's versatile enough to be served with rice, idli, or dosa, making it a delightful addition to any meal. This dish is vegetarian, gluten-free, and packed with flavor.

Ingredients:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 4 medium-sized ripe tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1 cup water

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.
2. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Add the chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
5. Mix in the turmeric, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes.
6. Pour in the water and bring the mixture to a gentle boil. Simmer for 10 minutes to allow flavors to meld.
7. If desired, add sugar to balance the acidity of the tomatoes. Adjust seasoning if necessary.
8. Garnish with fresh coriander leaves before serving.