Healthy Zucchini Curry

Zucchini also known as courgette and baby marrow are summer squash, which are herbaceous vines whose roots and seeds are edible even when immature. It is closely related, but not identical, to the marrow. Zucchini is a very versatile vegetable with numerous health benefits.

 Benefits of Zucchini

• A variety of vitamins, minerals, and beneficial plant compounds can be found in zucchini. Cooked zucchini contains a large amount of vitamin A. It also contains antioxidants, which are found in the skin which is why it's better to keep the skin and not peel zucchini.
• As well as protecting you against certain cancers, such as prostate cancer, these may benefit your eyes, skin, and heart. 
• In addition to being high in fibre, zucchini may regulate blood sugar levels and increase insulin sensitivity, thereby reducing the risk of type 2 diabetes.
• Carotenoids, fibre, and potassium in zucchini may lower cholesterol, blood pressure, and other heart disease risk factors.
• You may be able to lower your risk of age-related eye conditions by eating zucchini because it is rich in manganese, lutein, zeaxanthin, and vitamins A and C.

How can you eat Zucchini?

The zucchini can be eaten raw or cooked in a variety of dishes, such as soups, stews, sandwiches, salads, baked goods, and more. Water and fibre in zucchini, combined with its low-calorie content, may help reduce hunger, which could lead to weight loss over time. This is why Zucchini is perfect to include in your weight loss programme.

Some recipes that I have made with Zucchini are Spanish Warm Courgette Salad and Mucver- Turkish Courgette Fritters

Can I cook zucchini with other vegetables?

You can make zucchini and potato curry, zucchini and peas curry and zucchini and fenugreek curry. 

Types of Zucchini

There are all shapes and sizes of zucchini. You can get yellow, green, stripped, round oval and long. In terms of flavour they are all very similar.

 

You can also watch a video of the recipe below:

Gujarati Style Potato Curry ~ Rasa Waru Bateta nu Shaak

Potato Curry is a very popular dish and goes by several different names in different parts of India and the world. The preparation of the humble potato curry can be done in numerous ways with different blends of spices and herbs. The way the potatoes are cut also lend a different flavour and taste to the curry.Masala aloo, Bombay Aloo, Aloo Bhaji, Aloo Fry, Potato Fry, Bharela Aloo, Bateta nu Shaak, Aloo Posto, Farari Bateta nu Shaak, there are just a few different types of potato curry types. 

The Gujarati style potato curry is a very simple prep with minimal spices and no onions or garlic. It is a curry that is often served for breakfast with puri  a puffed fried Indian bread. It is an important accompaniment to any Gujarati Thali (platter). Gujarati cuisine is renowned for its sweet and tangy flavour to curries and this Rasa Waru Bateta nu shaak-Potato Curry is absolutely comfort food at its best and can be made in less than 20 minutes.

This recipe is 

• Vegan
• Sattvic
• Gluten free
• Dairy Free 

You can serve this curry with puri, spinachpuri, paratha, rotis and khichdi.

Gujarati Style Potato Curry -Rasa Waru Bateta nu Shakhttps://youtu.be/zfn2wPFFIk0Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak is a very popular dish which is a regular component in any Gujarati Thali. Simple flavours with no onion or garlic, it is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CZyocRV8MCctXfAqdzpRJs17XvpmghAvYG4YAT4DZaYRcQYx8WZDHAZ-9BvhzMITiAVzPdrJcg97-FePfhyphenhyphentTZ6zPPE_hiEl4ueAkAzIaKcgZnwGk87OSp7g8dbfOCEU_ndgeDRj4og5/s1280/Gujarati+Style+Potato+Curry+Bateta+nu+Shaak+Rasa.png

Yield: 4 Servings

Author: Nayna Kanabar

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Gujarati Style Potato Curry-Rasa Waru Bateta nu Shaak

Gujarati Style Potato Curry- Rasa Waru Bateta nu Shaak made with no onion or garlic. It is a regular curry eaten for breakfast, lunch or dinner. It can be served with fried puris, parathas or phulka rotis.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• Potatoes 400g
• Sunflower Oil  2Tbsps
• Mustard Seeds 1 Tsp
• Red Dried Chilli 1
• Salt 1Tsp
• Chilli Powder 1Tsp
• Turmeric Powder 1Tsp
• Cumin/Coriander Power Mix 1 Tsp
• Water 150ml
• Passata 4 Tbsps
• Lemon Juice 1Tbsp
• Jaggery 1 Tbsp
• Fresh Coriander Finely Chopped 2 Tbsps

Instructions

1. Peel and dice the potatoes into 1 inch pieces.
2. In a pan add  sunflower oil and when the oil is hot add the mustard seeds and red dried chilli, and wait for the mustard seeds to splutter.
3. Add the potatoes, followed by the salt, chilli powder, cumin and coriander powder and turmeric powder and toss the potatoes in the spices to coat.
4. Add 150 ml water, cover the pan and cook until potatoes are almost cooked.
5. Add the passata, lemon juice and jaggery and mix together.
6. Cover and cook for 2-3 minutes longer until potatoes are fully cooked and the gravy has thickened.
7. Add half  the freshly chopped coriander and stir it in.
8. Transfer the curry to a serving dish and garnish with remaining chopped coriander.

Calories

954.82

Fat (grams)

101.61

Sat. Fat (grams)

10.03

Carbs (grams)

12.90

Fiber (grams)

1.87

Net carbs

11.03

Sugar (grams)

1.90

Protein (grams)

2.38

Sodium (milligrams)

165.53

Cholesterol (grams)

0.53

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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You may like to try other types of potato curries that I have featured in this blog. 

Masala Aloo in Green Gravy

Bombay Aloo

Spinach and Potato Curry

Kashmiri Dum Aloo

To see how to see a video version of this recipe check the video below:

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Baingan ka Bartha ~Roasted Aubergine Curry

I have inherited my passion for food from my father, he was a real lover of good food and relished the idea of cooking, eating and feeding others too. My family originate from India but my father immigrated to East Africa when he was a young lad to seek his fortune. In East Africa he worked hard and set his business in a very small town, where he had a grocery and hardware shop with a petrol pump. Travellers used to stop to fill up and my father was always hospitable and invited many of them to share lunch/ dinner with our family. His heart was so generous that we were used to having total strangers at our dinner table sharing our meals. My mother was an excellent cook and between both my parents, they had a great understanding of food and we enjoyed many elaborate feasts.

On festive days it was common practice that my parents hosted large parties in our back yard for all the neighbours and friends. My mother with the other ladies from the neighbourhood would cook big pans of dhals, curries, chapatis and sweet dishes and there would be mountains of food to enjoy and devour by all.

One of my fathers favourite dishes was Baingan ka Bartha or traditionally in Gujarati cuisine it is known as Orro. This dish is created by rubbing large aubergine with oil, pricking them and then roasting them on an open file till the skin is charred. The charcoal flavour imparted by the coals gave this dish a very aromatic and wonderful taste. The aubergines once cooked are cooled and the charred skin is removed. The flesh is mashed up and cooked with tomatoes, ginger, garlic and onions and it is one of the best Indian curries I have had to date, I am not surprised its was my fathers favourite too.

Photo Credit http://www.gettyimages.co.uk/

Jagruti of jagrutiscookingodyssey, a lovely friend and fellow  food blogger has request some bloggers to create their fathers favourite recipe in time for Fathers day which is on Sunday 18th June this year. As a tribute and in remembrance to my father I have created his favourite dish Baingan ka Bartha which translates to aubergine mash!!! Unfortunately the weather did not permit cooking the aubergines on an open fire so I did the next best thing by roasting them in the oven. For best results try and cook the aubergines on charcoal. You can also add spinach to the aubergines to give it different twist as in Mina's Spinach and Aubergine Mash recipe or you can make these delicious Stuffed aubergines with bulger and buckwheat.

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Baingan ka Bartha (Roasted Aubergine Curry)

by Nayna Kanabar June-11-2017

Char-grilled aubergines cooked with ginger, garlic, onions and tomatoes.

Ingredients:

• 2 Large Aubergines
• 1 White Medium Onion (finely chopped)
• 4 Spring Onions (finely chopped whites and green)
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 2 Green Chillies (cut into slits)
• 4 Fresh Tomatoes (diced)
• 4 sprigs Fresh Coriander (finely chopped)
• 1 teaspoon Salt
• 1 teaspoon Chilli powder
• 3/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Mustard seeds
• 2 tablespoons Olive oil
• 2 teaspoons Tomato paste
• For garnish 1 red chilli finely chopped and 1 spring onion finely chopped.

Method:

1. Wash and prick the aubergines with a fork. Rub the aubergines with a little oil.2. Place the aubergines on a tray and place the tray in a hot oven for 30 mins (200 degrees C) or until the aubergines are soft and charred, you may require to turn them half way to get an even cook. (Alternatively the aubergines can be cooked on a barbecue) 3. Remove aubergines from oven and peel the skin off and discard, finely chop up the flesh. Keep aside.4. In a pan heat the oil, next add the mustard seeds.5. Add the onions and garlic and cook till onions are translucent.6. Add the chopped tomatoes, green chillies, ginger, salt, chilli powder, turmeric, cumin powder and coriander powder. Mix well.7.Cook the mixture until the tomatoes have softened and oil starts to separate, add tomato puree and mix well.8.Add the roasted aubergine and spring onions and mix well into the sauce.9. Add 2 table spoons water and cook for 5 minutes until the spices have infused into the  aubergines.10.Transfer to serving dish and garnish with fresh coriander, red chopped chillies and spring onions

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: Serves 4

For other Fathers day recipes created by fellow bloggers do check the links below:
Misti Doi
Puran Puri
Masala Baigan
Masala Upma
Sugar-free Mango, Basil and Cashew Yogurt Popsicles 
Sweet Vermicelli with Jaggery
Lotus stem Kofta

Chickpea Dal with Spinach

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Chickpea Dal with Spinach

by Nayna Kanabar March-8-2016

A delicious protein packed dal, spiced with ginger and garlic and aromatic spices.

Ingredients:

• 1 cup Chickpea Dal (Split chickpeas)
• 200g Baby Spinach finely chopped
• 1/2 teaspoon Garlic paste
• 1/2 teaspoon Ginger paste
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Chilli Powder
• 2 Green chillies
• 5 Curry Leaves
• 1 Dried red chilli
• 1/2 teaspoon Mustard seeds
• 1/2 tablespoon Olive oil
• 1/4 cup Passata( sieved tomatoes)

Instructions

1. Wash the dal in few changes of water and then soak it over night.2. In the morning change the water and add dal to a large pan with 1 litre water and bring to boil, reduce the heat and simmer the dal for 30 minutes until its cooked but still holding shape. Intermittently while dal is simmering remove the white frothy scum that collects and discard it.Once dal is cooked turn off heat and leave it aside.2.Add the oil in a sauce pan and wait for it to heat up. Add the mustard seeds and red dried chilli and wait for them to splutter.3. Add the ginger and garlic and sauté for a few seconds then add the passata, followed by the salt, chilli powder, turmeric powder and cook the mixture for a minute until all the spices are blended into the tomatoes.3.Add the chopped spinach and sauté until its cooked for about 2-3 minutes.4. Add the cooked dal and add a little extra water if needed to get the required consistency.I prefer my dal thick so I add less water.5. Simmer the dal for 5 minutes with the spinach mixture to allow all the spices to blend in.6. Turn off heat and transfer dal to serving bowl. Serve with steamed rice or chappati.

Details

Prep time: 10 mins(plus overnight soaking) Cook time: 1 hour Total time: 1 hour 10 mins Yield: Serves 2

NB- Chickpea dal is basically black chickpeas that have had the outer coating removed and then split. It is readily available in the Asian section of most supermarkets, health food stores and Indian grocery shops. The packet will have on it chana dal.

Mixed Tarka Dhal with Kale

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Mixed Tarka Dhal with Kale

by Nayna Kanabar May-9th-2015

Protein packed mixed dhal with antioxidants from the kale make this dhal super healthy and delicious.

Ingredients:

• 1 cup Chickpea Dhal
• 1/4 up Moong Dhal without husk
• 1/4 cup Split pidgeon peas Dhal
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 teaspoon Fresh green chilli paste
• 1/2 teaspoon Ground turmeric
• 1/2 teaspoon Chilli powder
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 1 tablespoon Olive oil
• 1 tablespoon Fresh coriander leaves
• large handful Kale
• 1/2 teaspoon Mustard Seeds
• 600ml Water
• 1 Medium tomato
• 5-6 slices Toasted Coconut

Method:

1. Wash the dhals and soak them for 4 hours in warm water.2. Boil the dhal in 400ml water for 30 minutes until its cooked but still holding shape.3. Wash the kale and chop it finely. Wash the tomato and chop it finely.4.In a pan add the oil, when it is hot add the mustard seeds and wait for them to crackle. add the garlic paste , ginger paste, chilli paste and sauté for 30 seconds.5. Add the kale and tomatoes and 100 ml water and cook the kale for 5 minutes.6. Add the cooked dhal, salt, turmeric, chilli powder, lemon juice to the kale and add 100ml water, simmer the dhal for 10 minutes until all spices , kale and dhal have all infused together well. Add more water to reach desired consistency.7.Take the dhal off the heat and transfer to a serving bowl , garnish with fresh coriander and coconut. Serve with boiled rice.

Details

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Yield: 4 servings

Black Chickpeas and New Potato Curry

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Black Chick Peas and New Potato Curry

by Nayna Kanabar April-2-2015

Chick Peas and Potatoes cooked in a spicy and tangy sauce.

Ingredients:

• 400g Pre cooked black chickpeas
• 8 White Baby new potatoes
• 1 teaspoon Salt
• 1 teaspoon Chilli powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1 teaspoon Lemon juice
• 1 teaspoon Jaggery
• 1/4 teaspoon Mustard seeds
• 1 tablespoon Olive oil
• 3 tablespoons Passata (sieved tomatoes)
• 100 ml  water
• 1 tablespoon Fresh Coriander finely chopped

Method:

1. Wash the new potatoes and keeping the skin on cut them into small pieces.2. Open the 400 g tin of cooked black chickpeas and drain the brine out.3. In a sauce pan add the oil and heat it up on medium heat, when the oil is hot add the mustard seeds and wait for them to splutter.4. Add to the pan the passata, followed by the salt, chilli powder, turmeric powder,coriander and cumin powder and saute the mixture until all the spices infuse into the passata.5. Add the potatoes and 100 ml water and cook the potatoes for 7-8 minutes until almost cooked.6. Add the chickpeas, lemon juice and jaggery and cook the curry for a further 7-8 minutes until potatoes are fully cooked and the gravy has thickened. You can add a little more water if the curry appears dry.7. Turn off the heat and transfer the curry to a serving dish and garnish with the fresh coriander NB-If you are not able to get jaggery add 1/2 teaspoon of palm sugar or brown sugar. I used precooked tinned chickpeas in my curry, you can used the dry variety  which can be soaked overnight and cooked the next day in a pressure cooker.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: serves 2

I have had lots of questions as to where to purchase these black chickpeas. They are available precooked in tins in any Asian aisle of major supermarkets or Indian grocery stores.You can also purchase the dried version which would need to be soaked over night and cooked in a pressure cooker to get best results.

Mushroom and Fennel Curry

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Mushroom and Fennel Curry

by Nayna Kanabar November -23-2014

Spicy Mushroom and fennel curry with baby tomatoes.

Ingredients:

• 240 g /8 oz button mushrooms diced into 1cm pieces
• 1 bulb fennel cleaned and diced into 1cm pieces
• 1 small red onion finely diced
• 1/2 teaspoon garlic paste
• 12 baby tomatoes cut into quarters
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 tablespoon mild  olive oil
• 1/2 teaspoon mustard seeds
• 1 red chilli finely sliced for garnish.

Method:

1. In a  pan add the oil and wait for it to heat up.Once the oil is hot add the mustard seeds and wait for them to splutter.2. Add the garlic and onions and saute until onions are translucent.3. Add the mushrooms and fennel and saute for 5 more minutes until both are almost cooked.4. Add the salt, chilli powder, turmeric, tomatoes, coriander powder, cumin powder and toss the vegetables to coat with the spices.5. Cook for another 3-4 minutes after which transfer the curry to a serving bowl and garnish with red chilli slices.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 20 mins Yield:serves 4

Submitting to:

In my VEG BOX ~Mushrooms event by citrusspice guest hosted by Mayuris Jikoni

Spinach and Potato Curry

My family love potatoes in any shape or form and who can blame them its  a delicious vegetable that most people like.  You can do so much with potatoes, boil them bake them, roast them, use them in salads and of course make curries with them.  some of my favorite combinations are chickpeas and potatoes, broccoli and potatoes, aubergine and potatoes and simple Vegan Garlicky Potatoes. Another firm favorite is my house is spinach nad potatoes, the recipe I am sharing below.

Delicious baby spinach cooked with baby potatoes in a spicy gravy.

Ingredients:

240g / 8 oz baby Spinach
12 baby potatoes
1 tomato cut into half, seeds removed and sliced
1 green chilli cut into slits and seeds removed
1 clove garlic peeled and finely chopped
3 tablespoons passata (sieved tomatoes)
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons olive oil
1/2 teaspoon mustard seeds

Method:

1.Put the baby potatoes without peeling them in a microwaveable bowl, add 2-3 tablespoons of water and cover and cook on high for 7-10 minutes until potatoes are fully cooked.
2. Look through the spinach leaves and cut off any long stalks.
3. In a large saucepan boil some water, when it is boiling place the spinach leaves in a colander and place the colander in the boiling water to blanch the spinach leaves for 2-3 minutes.
4. Lift out the colander of spinach and immediately run some cold water through them .
5. Place the blanched spinach in a food processor and puree them.
6. In a pan add the olive oil and wait for it to heat up, once its hot add the mustard seeds and wait for them to splutter.Next add the garlic and saute for a few seconds, take care not to burn it.
7. Add the passata, chilli powder, cumin powder,coriander powder,turmeric and salt and saute the mixture for 2-3 minutes.
8. Add the spinach puree and mix thoroughly into the spicy passata sauce.Add 50 ml water and cook for 3-4 minutes.
9. Peel the skin off the potatoes and cut them into halves.Add the potatoes to the spinach.
10. Mix thoroughly until all the spinach coats the potatoes. Cover and cook for a further 5 minutes until all the spices have infused into the potatoes.
11.Transfer the spinach and potato curry to a serving dish. Garnish with the tomato slices and green chilies.

I served this curry with  with mixed dhal pancakes

You may like:
Spinach Parathas

Submitting to:

Flavours of the world-Grand Finale event by simply.food

Lets cook with green vegetables event by simply.food

In my veg box ~Potatoes event by citrusspiceuk guest hosted by Give me some spice

Broccoli and Potato curry

Punjabi style broccoli and potato curry flavoured with aromatic garam masala and cooked in a spicy sauce. This recipe not only tastes good but its really healthy too.

Why should you incorporate broccoli into your diet?

Broccoli is a nutrient-rich vegetable that offers a variety of health benefits. Here are 10 benefits of broccoli:

Nutrient-rich: 

Broccoli is packed with essential vitamins and minerals, including vitamin C, vitamin K, vitamin A, folate, and potassium.

High in Fiber: 

Broccoli is an excellent source of dietary fiber, which promotes digestive health and helps maintain a healthy weight.

Cancer Prevention: 

Some studies suggest that the compounds found in broccoli may have anti-cancer properties, particularly in reducing the risk of certain types of cancers, such as breast and prostate cancers.

Antioxidant Properties: 

Broccoli contains antioxidants, including sulforaphane, which may help neutralize free radicals in the body, reducing oxidative stress and inflammation.

Heart Health: 

The fiber, potassium, and antioxidants in broccoli contribute to heart health by helping to regulate blood pressure, lower cholesterol levels, and reduce the risk of cardiovascular disease.

Bone Health: 

Broccoli is a good source of vitamin K and calcium, which are important for maintaining strong and healthy bones.

Detoxification Support: 

Sulforaphane, a compound found in broccoli, has been shown to support the body's detoxification processes, potentially helping to eliminate harmful substances.

Weight Management: 

The combination of fiber, low-calorie content, and high nutrient density makes broccoli a valuable food for those looking to manage their weight.

Immune System Support: 

The abundance of vitamins and minerals, particularly vitamin C, in broccoli can boost the immune system, helping the body defend itself against infections and illnesses.

Eye Health: 

Broccoli contains lutein and zeaxanthin, antioxidants that are beneficial for eye health and may help reduce the risk of age-related macular degeneration. 

Incorporating broccoli into a balanced diet can contribute to overall health and well-being. It's worth noting that the specific benefits can vary depending on individual health conditions and overall diet.

You may like:
Sweet and sour vegetables

Broccoli and Sweet Potato soup

Garlicky Broccoli and Cauliflower Stir Fry

Submitting to:
Flavours of the world-Grand Finale event by simply.food

Lets cook with green vegetables event by simply.food

In my veg box ~Potatoes event by citrusspiceuk guest hosted by Give me some spice

Moong Beans ( green lentils) cooked Gujarati style

 Moong Beans are a super food, they are low in calories and very nutritious. They are high in proteins, minerals, fibre and vitamins. They are also high in antioxidants which can help to reduce chronic diseases such as heart disease, certain types of cancers and diabetes.
They can be eaten boiled, cooked in soups and curries and also sprouted in salads like in this red camargue rice and sprouted moong bean salad and this boiled moong bean salad and curries too.

Yield: Serves 4

Author: Nayna Kanabar

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 Moong Beans cooked Gujarati Style

Moong beans (green lentils) cooked with onions, ginger and garlic . Flavoured with aromatic spices in a rich gravy. Full of protein and very healthy.

Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

• 240 g / 8 oz dried moong beans
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 2 teaspoons salt
• 1 tablespoon lemon juice
• 3-4 curry leaves
• 1 red dried chilli
• 2 pieces cinnamon
• 2 cloves of garlic finely minced
• 1 small onion finely diced
• 1 teaspoon fresh ginger paste
• 1 /2 teaspoon garlic paste
• 1 tablespoon finely chopped fresh coriander leaves
• 1 tablespoon oil.
• ½ teaspoon mustard seeds
• 1 tomato finely chopped
• 4 tablespoons passata (blended tomatoes)
• 2 green chillies finely chopped
• Some fresh ginger slices and chopped tomato for garnish.

Instructions:

1. Wash and soak the moong beans the night before.
2. In the morning, drain the beans and put in fresh water and  boil the moong beans and cook until tender. Takes about 30 minutes.
3. In a pan heat the oil, when hot add the mustard seeds, red dried chilli, cloves, cinnamon and curry leaves.
4. Add minced garlic and onions and saute till onions are translucent, add the ginger paste and tomato passata and the chopped tomatoes.
5. Cook till tomato softens, then add salt, chilli powder, turmeric, lemon juice and the finely chopped green chillies.
6. Add boiled moong beans and extra water if necessary to make a thick soup consistency.
7. Bring to boil stirring occasionally.
8. Simmer for 5 more minutes and then transfer into serving dish.
9. Garnish with chopped coriander, some slices of ginger and fresh chopped tomato.

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Serve with plain boiled rice or rotis.