- Tomatoes – 400gms
- Onions – 2 (125gms)
- Ginger – Small Piece
- Green Chilies – 7 (Spicy Variety)
- Bengal Gram – 1tsp
- Black Gram – 1tsp
- Fenugreek Seeds – 5
- Mustard Seeds - 1/2tsp
- Cumin Seeds – 1/2tsp
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1/4tsp
- Salt – To Taste (1 1/4tsps)
- Curry Leaves – Few
- Chopped Coriander – 1 1/2Tbsps
- Oil – 2Tbsps
Take a bowl and add tomatoes into it. Add water into the tomatoes bowl and wash them well. cut the tomatoes into cubes. Take a tomato and cut it into slices. Take a tomato slice and cut into long pieces. Cut the long tomato pieces into cubes. Similarly cut all the tomatoes and take them into a plate. Peel onion skins and chop them finely. Wash ginger and green chilies and chop them roughly. Take ginger and green chili pieces into a mixie jar and grind coarsely. Take the ground chili mixture into a plate.
Heat a pan and add oil and heat oil. when oil is hot add fenugreek seeds followed by bengal gram and black gram. Stir the ingredients for even browning. When seeds start changing color add mustard seeds and cumin seeds. Fry the seasoning till seeds splutter. Then add curry leaves and ground ginger-chili paste. Fry stirring till chilies turn slightly crisp. When chilies are fried well in oil they lose their spiciness and releases flavor. Now add chopped onions and fry stirring till they turn translucent. Then add turmeric powder and red chili powder and mix well. Now add chopped tomatoes and salt and mix well. Cover the pan and cook tomatoes on medium flame for 3 minutes. Remove lid and stir well. Observe that water oozed out of tomatoes---so again cook covered on medium flame for 3 more minutes. Stir well and observe that moisture is evaporated to a large extent but tomatoes are still not cooked fully. So cover the pan and cook on low flame for 2 minutes. Remove lid and stir the curry. Add few chopped coriander leaves and mix well. Transfer the prepared tomato curry to a serving bowl and serve hot with plain rice.
Points To Observe:
Take firm and red tomatoes to make this curry.
Combination of red chili powder and turmeric powder gives a nice color to the curry. Adjust green chilies according to taste.
Fry green chili mixture well in oil till they turn slightly crisp---observe and judge---do not fry to the extent that chili mixture start to turn brown in color. Frying chilies well in oil removes the spiciness and releases flavor.
When salt is added to tomatoes, water oozes out of the vegetable and it gets cooked with that water. Depending upon the water content in the vegetable, cook on medium flame or low flame---more water cook on medium flame and less water cook on low flame.
After adding coriander leaves cook for a minute so that coriander brings a nice flavor to the curry.
The sourness of tomatoes combined with natural sweetness of onions and spiced with ginger and green chilies brings out this tasty tomato curry.
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