Instead of just making onion tomato thokku/gravy, adding capsicum to the mix was definitely a flavor enhancer. The whole dish seemed like a brand new one :-)
Ingredients (2-3 servings):
Onions - 1 big finely chopped
Tomatoes - 2 medium sized finely chopped
Capsicum/green pepper - 1 finely chopped (you can use any colored pepper)
Cooking oil - 3 tablespoons
Mustard seeds - 1/2 teaspoon
Split white urad dhal - 1 teaspoon
Curry leaves - a few
Green chillies - 2 slit length-wise
Asafoetida - a pinch
Turmeric powder - a pinch (optional)
Red chilli powder - 1/2 teaspoon
Salt to taste
Water - 1/2 cup
Cilantro/coriander - 2 teaspoons finely chopped (optional)
1. In a pan, heat the cooking oil, pop mustard seeds, add the urad dhal, curry leaves, green chillies, asafetida, turmeric powder and fry until the dhal turns light golden brown in color.
2. Add the chopped onions to step 1 and fry until they become translucent.
3. Add the chopped tomatoes and capsicum to step 2 and fry until the tomatoes and capsicum are cooked.
4. Add the red chilli powder, salt and water. Mix everything well and bring it to a boil. You can add more red chilli powder if you like it spicy.
5. Adjust salt and turn off the stove and garnish with finely chopped cilantro/coriander.
This goes very well with all types of idlis, dosas and also rotis. You can make it as a wet dish instead of a gravy too.