Serves: 4
Total Calories: 79

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 small onion, minced
1 large tomato, finely chopped
1 small onion, cut in half lengthwise and thinly sliced
1.200 teaspoons salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
4 cups water
1 cup nonfat plain yogurt, whisked until smooth
2 cups packaged boondi drops
1/4 cup finely chopped fresh cilantro, including soft stems

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the minced onion and cook, stirring, until golden, about 5 minutes.

2. Add the tomato, sliced onion, salt (if needed) cayenne pepper, and turmeric and cook, stirring, until the tomato is soft and most of the juices evaporate, 5 to 7 minutes.

3. Add the water and bring to a boil over high heat. Reduce the heat to low cover the pan, and summer 5 to 7 minutes. Increase the heat to high and mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling, and continue to boil until the sauce is somewhat thick, 3 to 5 minutes.

4. Mix in the boondi drops and boil, stirring, 2 to 3 minutes. Transfer to serving dish, mix in the 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: 79
Calories from Fat: 30

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