Ginger garlic paste - 1 tsp Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 1 tsp A sprig of curry leaves
the same vessel, add the remaining oil, splutter the mustard seeds add the urad dal and whe the dal turns brown add asafoetida, sliced onions, curry leaves and saute for few minutes.
add the tomatoes, ginger garlic paste and saute for few seconds next add red chili powder, salt, turmeric powder, coriander powder and and saute on medium flame.
the vendakkai sauted in oil and mix well. Cook for 15 minutes and do not close with lid. If you close with lid after adding lady