Easy Tomato Curry –
Brahmin Style Recipe using Tomato Crush
INGREDIENTS
PREP TIME
15 minutes
COOK TIME
20 minutes
SERVING
For 4 People
› 1 cup tomato crush
› 1/2 inch ginger, finely chopped
› 2 pinches of hing/asafetida powder
› A pinch turmeric powder
› 2 tbsp. or a little more groundnut oil.
› 1/2 tsp. or less jaggery, to balance the sourness
› Salt to taste.
› 1 tsp. of flax seeds powder
› 1/2 cup grated coconut
Ingredients for masala powder
› 7-8 byadgi red chilies
› 1 tbsp. coriander seeds
› 1/2 tsp. cumin seeds
› 1/2 tsp. fenugreek seeds
› A pinch of hing/asafetida powder
› 6 curry leaves
› 1/2 tsp. of oil to fry
Instructions for making masala Powder
Instructions for Making Tomato Curry
- Use a deep frying pan to fry coriander seeds, cumin seeds and fenugreek seeds separately till they turn golden-brown and you start getting an aroma. Once done, keep it aside.
- Use the same frying pan and add ½ tablespoon of oil, red chillies and curry leaves. Fry till they turn golden-brown and keep aside once done.
- Cool all the ingredients to room temperature and then grind them to a smooth powder. Bring the grounded masala to room temperature.
- Heat oil in a pan and add mustard seeds. Let them crackle before adding curry leaves.
- Add chopped ginger, hing powder, turmeric powder and sauté for 15 seconds.
- Add tomato crush, salt, jaggery and sauté for 2 minutes. Add masala powder and mix well. Cover the pan and cook while stirring at intervals. Add some water to keep it wet. Add grated coconut and stir for 1 minute. Turn off the fire and transfer the curry into a serving dish. Your tomato curry is now ready to be enjoyed with rotis, chapathis, dosas, rice and so much more! .
Instructions for making masala Powder
- Use a deep frying pan to fry coriander seeds, cumin seeds and fenugreek seeds separately till they turn golden-brown and you start getting an aroma. Once done, keep it aside.
- Use the same frying pan and add ½ tablespoon of oil, red chillies and curry leaves. Fry till they turn golden-brown and keep aside once done.
- Cool all the ingredients to room temperature and then grind them to a smooth powder. Bring the grounded masala to room temperature.
Instructions for Making Tomato Curry
- Heat oil in a pan and add mustard seeds. Let them crackle before adding curry leaves.
- Add chopped ginger, hing powder, turmeric powder and sauté for 15 seconds.
- Add tomato crush, salt, jaggery and sauté for 2 minutes. Add masala powder and mix well. Cover the pan and cook while stirring at intervals. Add some water to keep it wet. Add grated coconut and stir for 1 minute. Turn off the fire and transfer the curry into a serving dish. Your tomato curry is now ready to be enjoyed with rotis, chapathis, dosas, rice and so much more! .
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