Tomato Onion Koora

2 tablespoons cooking oil

2 dried red chile peppers, broken into pieces

1 teaspoon cumin seeds

1 teaspoon mustard seeds

¼ teaspoon asafoetida powder

1 sprig fresh curry leaves

2 onions, chopped

2 green chile peppers, chopped

½ teaspoon ground turmeric

4 tomatoes, chopped

½ teaspoon red chili powder

1 teaspoon white sugar

salt, to taste

½ cup water

2 tablespoons chopped cilantro leaves, for garnish

Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.