Tomato Curry

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: 40 mins
• Serves: 4

Ingredients

• 4  large tomatoes
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon cumin seed
• 1  green chili, chopped
• 5 -6  curry leaves
• 2  cloves
• 2  tablespoons chickpea flour
• 1⁄4 teaspoon turmeric powder
• 2  teaspoons red chili powder
• 1  pinch asafoetida powder (hing)
• 2  tablespoons jaggery, grated (palm sugar)
• 2  tablespoons  oil
•  salt, to taste
• 1  tablespoon  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.