Today's dish is going to be a simple and delicious Tomato Kurma, this comes in handy when you are running out of time or on those days you don't feel like chopping vegetables. The gravy is rich, flavorful and delicious from the coconut and cashew paste and goes well with rotis, idlis, dosas, as a side dish for pilafs and briyanis or even mixed with some plain white rice..
Need To Have
- Tomatoes - 3 medium
- Onion - 1 medium, chopped
- Garlic - 6 small cloves, peeled and smashed
- Green Chilly - 1, slit
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 2 teaspoons
- Mustard Seeds - 1/2 teaspoon
- Chopped Coriander - 1 tablespoon
- Curry Leaves - 10
- Salt to taste
To Grind
- Grated Coconut - 2 tablespoons
- Cashews - 6
- Fennel Seeds - 1 teaspoons
- Poppy Seeds - 1 teaspoon
Method
Cook the tomatoes in water, let it boil till the skin splits. Remove the tomatoes from the water, remove the skin, mash it and keep.
Grind together all the ingredients given under ' to grind ' into a fine paste.
Heat some oil, add the mustard seeds, when it starts spluttering, add the onion, garlic, green chilly and curry leaves. Saute for a minute, then add the turmeric, red chilly and coriander powders and mix for a few seconds.
Add the mashed tomatoes, about a cup of water, salt, bring to a boil, then simmer for about 5 to 7 minutes.
Add the ground paste, mix and cook for another 2 or 3 minutes, then add the chopped coriander and remove.
Note
Use ripe tomatoes, it takes just a few minutes for the skin to split if the tomatoes are ripe.
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