Ingredients
- Onion 3 cups finely chopped
- Tomato 3 cups
- Turmeric powder 1/4 tsp
- Kashmiri red Chilli powder 1/2 tbsp
- Green Chilli 4 Adjust according to your taste
- Besan flour 1 tsp
- Coriander leaves -few
- Salt 1 tsp
To temper:
- Mustard Seeds 1 tsp
- chana dal 2 tbsp
- Oil 1/4 cup
- curry leaves
Instructions
- Place a pressure cooker on the stove and add oil. When the oil turns hot, add mustard seeds and chana dal; splutter
- Add curry leaves and green chillies; sauté
- Furthermore, add onion; sauté till onion turns translucent
- Add kashmiri chilli powder, turmeric powder and salt; sauté for a minute
- Add tomato and bring to a slight boil
- Mix once and make sure no spice powder is stuck to the cooker
- Add coriander leaves, close the cooker and cook for 10 minutes (6-7 whistles). Once steam releases naturally, open the cooker lid and mix well
- Add besan flour and mix well, and cook for 5 minutes till the thokku comes together
- Finally, add coriander leaves and turn off
Video
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Notes
- Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
- Besan flour is optional but it gives a nice consistency to the thokku
- Can add ginger garlic paste/ garam masala
- Make sure turmeric powder or chilli powder is not stuck to the pan
- Kashmiri red Chilli powder gives a nice color to the thokku. If you are using regular Chilli powder adjust the quantity accordingly
- I directly cooked this gravy in the pressure cooker, instead, it can also be cooked in the pan. Saute onions till they turn translucent then add tomatoes
- thokku Will masala powders make a great gravy base for North Indian gravy
- Can avoid tempering and prepare this gravy oil-free
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