Tomato and Onion Curry

• 3 pounds tomatoes, chopped (about 5 generous cups)
• Salt
• 3 tablespoons olive or canola oil
• A generous pinch of ground asafetida
• 2 teaspoons urad dal or yellow split peas
• 2 teaspoons whole brown or yellow mustard seeds
• 3 dried hot red chilies
• 15 fresh curry leaves (use 6 basil leaves, torn up, as a substitute)
• 1 1/4 pounds onions, chopped (about 3 1/2 cups)
• 3 cloves garlic, finely chopped
• One 1-inch piece fresh ginger, peeled and finely chopped

1. Put the tomatoes and 1 1/2 teaspoons salt in a bowl.
2. Mix and set aside until tomatoes give off some liquid.
3. Pour the oil into a wide, heavy pan and set on medium-high heat.
4. When hot put in the asafetida, urad dal, and mustard seeds.
5. As soon as the mustard seeds begin to pop, a matter of seconds, put in the red chilies and, a few seconds later, the curry leaves and onions.
6. Stir and fry the onions for about 10 minutes or until they are translucent, turning the heat down if necessary so they do not brown.
7. Add the garlic and ginger and stir a few times.
8. Add the tomatoes and their liquid and bring to a boil.
9. Turn heat down to medium and simmer vigorously for 3540 minutes or until the sauce has thickened to a gloppy consistency.
10. Check the salt.
11. You might need to add up to 1/2 teaspoon more.
12. Remove the whole chilies and serve hot or at room temperature, as preferred.

tomatoes, salt, olive, generous, urad dal, brown, chilies, curry, onions, garlic, ginger

Taken from www.epicurious.com/recipes/food/views/tomato-and-onion-curry-373836 (may not work)