This is a very popular dish in Peshwar, Pakistan. It is also a part of a basic curry in any Indian and Pakistani cooking.
Besides my family loves it so here we go.
I added 2 cookingspoons of olive oil to my wok or cast iron skillet. I added 1 onion or shallot and fried them on high heat until they turned brown.
I added 1 pinch each of turmeric, red chili powder, paprika, Curry powder and pink salt.
I stirred and added 1 green chili and 1 tomato that I chopped. I turned the flame down low then put the lid over the pan.
I stirred frequently as I was cooking the the tomatoes until they are mushy. I added 1 pinch of cilantro near the end.
When it’s at its mushy state it means it is ready to eat. Eat with chapati.
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