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Tomato, medium - 3-4
Cumin seeds- 1 tsp
Curry leaves- 8-10
Green chilli - 2-3
Garlic cloves- 3-4
Garlic- 2 inch
Coriander leaves- Half a handful
Salt- as per taste
Ghee- 1-2 tsp
- In a pan heat ghee and let the cumin seeds crackle. To it add curry leaves and diced tomatoes.
- Blanch the tomatoes and keep them aside to cool.
- Add blanched tomatoes with all other ingredients to the blender, and grind them together to prepare a smooth paste.
- Serve the dip with millet or rice crackers.
A perfect flavourful low-calorie and antioxidant-rich dip, that goes best with crackers, vegetable sticks, dumplings and even fruits!
