Tomato Curry

14 ingredients
6 steps

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

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