Tomato Curry Recipe

Tomato Curry picture

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Ripe tomatoes8 Large, blanched and sliced
 Thick coconut milk1 Cup (16 tbs)
 Thin coconut milk3 Cup (48 tbs)
 Ginger pieces1 Inch
 Onions2 Large, minced
 Coriander leaves1⁄4 Bunch (25 gm), finely sliced (1/2 Small Bunch)
 Turmeric powder1⁄2 Teaspoon
 Mustard seeds1 Teaspoon
 Asafoetida1 Pinch
 Salt To Taste
 Chilli powder To Taste
 Garlic flakes2 , crushed

Directions

MAKING
1. In a vessel add tomatoes, thin coconut milk, salt, ginger, turmeric, chilli powder and curry leaves.
2. Cook the tomatoes until soft and remove from fire. Keep aside.
3. In a big vessel heat 2 tablespoons ghee. Add asafoetida and mustard.
4. When seeds stop spluttering, add garlic and onions. Fry until soft and golden coloured.
5. Stir in tomato curry and mix well.
6. Bring the mixture to a boil and decreased heat.
7. Add thick coconut milk and stir.
8. Mix well and remove from fire.

SERVING
9. Serve garnished with coriander leaves.
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