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.
Provided by Nabiha
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 140.4, Fat 7.8, SaturatedFat 1, Sodium 25.5, Carbohydrate 17.2, Fiber 3.2, Sugar 12.1, Protein 2.8
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