Cut the tomatoes into two and drop them in water and cook till they turn soft.
2
Let cool a bit and then peel them. Add green chillies and mash them with hands into tiny bits. By doing this the flavors of the chillies blend well with the tomatoes.
3
Add the curd and salt, mix.
4
For the tempering, heat the ghee & add the mustard, red chillies. Let the seeds splutter. Add the curry leaves and pour this tempering into the curd & tomato. Mix and serve with pulao/ pilaf, biryani, plain rice.
