Sunday, July 17, 2011

Tomato Curry

4 Ripe tomatoes
3 cloves of Garlic (peeled and sliced)
2 strands of curry leaves
3 Dry red chillies (Deseeded and torn into 2)
1/4 tsp Mustard seed
1/2 tbsp Chilli powder
A pinch of hing (perunkayam)
3 tbsp Freshly grated coconut
1/4 cup cooked Chana dhal
1 tbsp Gingerly oil
Salt to taste
Few stalks coriander leaves to garnish

  • Boil the tomatoes with a cup of water for about 15 mins, till the skin starts to break up. Cool the content and smash well with hands. Remove the tomato skin and keep aside.
  • Grind the freshly grated coconut with a few splashes of water into a fine paste.
  • Heat the oil in a pan and add the mustard, garlic, curry leaves and dry chillies. Stir fry for 2 mins.
  • Then add the chilli powder, stir for a min and add the tomato pulp and Chana dhal. Keep the stove on medium low flame.
  • When the oil separates and comes on top, add the grinded coconut paste and cook for 5 more mins on low flame.
  • Serve the spicy tomato curry garnished with coriander leaves.

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