Tomato Curry

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.
  • Cool and liquidize in a food processor to get a smooth puree. Keep aside.
  • 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.
  • Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.
  • When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.
  • Garnish with coriander and serve hot with rice.
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