Tomato Curry

Submitted by Nabiha

"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."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 large tomatoes
• 2.46 ml mustard seeds
• 2.46 ml cumin seed
• 1 green chili, chopped
• 5-6 curry leaves
• 2 cloves
• 29.58 ml chickpea flour
• 1.23 ml turmeric powder
• 9.85 ml red chili powder
• 0.25 ml asafoetida powder (hing)
• 29.58 ml jaggery, grated (palm sugar)
• 29.58 ml oil
• salt, to taste
• 14.79 ml chopped coriander

directions

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.