Tomato Bhaji

LEST I incur the wrath of puritans I'll hasten to call this dish a Tomato Bhaji, rather than a Tomato Gojju, the latter being a singular dish made in the chastest manner possible with half a dozen more ingredients than I've listed, naturally involving a longer procedure. This one can at best be described as a quick and easy, if largely corrupted version of the asli tomato gojju...ah, but what the heck, it's tasty nonetheless. Besides, tomatoes and onions are two ingredients that are always found in every kitchen. No great imagination nor any ingenuity needed either to marry the two together to derive this bhaji that goes incredibly well with chapathis!

What you need:
6 tomatoes, chopped
1 big onion, chopped
4 cloves garlic, crushed
1 green chilli, chopped
1 sprig curry leaves
1/2 teaspoon mustard seed
2 teaspoons Kashmiri chilli powder
1/2 teaspoon turmeric powder
1 tablespoon oil
Salt to taste
A dash of vinegar

Heat the oil and splutter the mustard seeds, then add the curry leaves, garlic, green chilli and onion. Fry for a bit till the onion softens, reduce flame, then add the red chilli and turmeric powders. A quick stir and it's the turn of the tomatoes to go in next. Add salt to taste. When cooked, add a dash of vinegar.