Serves: 4
Total Calories: 82

1 small onion, chopped
4 quarter-size slices peel fresh ginger
1 fresh green chili pepper, such as serrano, stemmed
2 tablespoons vegetable oil
1 large tomato, finely chopped
1 tablespoon ground coriander
1/2 teaspoon , hot red pepper flake, , or to taste
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/4 cup nonfat plain yogurt, whisked until smooth
4 cups water
2 cups purchsed boondi drops
1/4 cup chopped fresh cilantro, including soft stems

1. In a blender or a food processor, process together the onion, ginger, and green chili pepper until smooth.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the onion-ginger paste and cook, stirring, until golden, 3 to 5 minutes.

3. Add the tomato and cook until most of the juices evaporate, about 5 minutes. Add the coriander, red pepper flakes, turmeric, and slat, and stir 30 seconds. Then mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated, about 1 minute.

4. Add the water and bring to boil over high heat. Reduce the heat to low, cover the pan, and summer 5 to 7 minutes. Mix in the boondi and cook 2 to 3 minutes. Transfer to a serving dish, garnish with cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 82
Calories from Fat: 60

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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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