Tomato Curry is a simple vegetarian gravy curry that's very easy to
make.
This
gravy tastes great with rice, roti, dosa, and idli. If you're looking
to make a sweet-sour-hot gravy, try this curry.
Servings: 4 Cooking Time: 20
minutes
Ingredients
2 1/2 cups tomatoes, cut into small cubes
4 cups grated coconut
Turmeric powder, a pinch
Asafoetida (hing), a pinch
1 tsp mustard seeds (rai)
1 tsp Cumin seeds (jeera)
5-6 curry leaves
1 tsp red
chilli powder
1 tsp sugar
4-5 tsp vegetable oil
1 tsp cilantro (coriander leaves), finely chopped
Salt to taste
Preparation
Heat oil in a shallow pan. Add the hing and mustard
seeds. As the seeds start to pop, add the jeera and stir for a couple
of minutes until the jeera start to brown. Add the curry leaves and
stir for a couple of seconds.
Add the tomatoes, red chilli powder, salt, and sugar,
and cook on medium heat.
In a blender, grind the coconut with a little water
to form a coarse paste.
When the tomatoes are cooked to a pulp, add the
coconut paste and simmer for 2-3 minutes.
Garnish the tomato curry with chopped cilantro, and
serve hot with hot rice or roti.
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