Total Time
Prep 10 mins
Cook 30 mins

My husband really likes this on some rice alongwith spicy fried chicken. A recipe by Tarla Dalal. When adding water, I suggest adding a little at a time and stirring immediately so that no lumps are formed.

Ingredients Nutrition


  1. Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.
  2. Cool and liquidize in a food processor to get a smooth puree. Keep aside.
  3. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes.
  4. Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
  5. When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.
  6. Garnish with coriander and serve hot with rice.