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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 asafetida 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.
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