Tomato, medium - 3-4 

Cumin seeds- 1 tsp

Curry leaves- 8-10 

Green chilli - 2-3 

Garlic cloves- 3-4 

Garlic- 2 inch 

Coriander leaves- Half a handful 

Salt- as per taste

Ghee- 1-2 tsp

‍

‍

‍

1. In a pan heat ghee and let the cumin seeds crackle. To it add curry leaves and diced tomatoes. 
2. Blanch the tomatoes and keep them aside to cool. 
3. Add blanched tomatoes with all other ingredients to the blender, and grind them together to prepare a smooth paste. 
4. Serve the dip with millet or rice crackers.

‍

A perfect flavourful low-calorie and antioxidant-rich dip, that goes best with crackers, vegetable sticks, dumplings and even fruits!