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Tomato Curry

Madhuri.Dixit's picture
Ingredients
  Ripe tomatoes 8 Large, blanched and sliced
  Thick coconut milk 1 Cup (16 tbs)
  Thin coconut milk 3 Cup (48 tbs)
  Ginger pieces 1 Inch
  Onions 2 Large, minced
  Coriander leaves 1⁄4 Bunch (25 gm), finely sliced (1/2 Small Bunch)
  Turmeric powder 1⁄2 Teaspoon
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Salt To Taste
  Chilli powder To Taste
  Garlic flakes 2 , 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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