This tomato-onion gravy is a wonderful accompaniment for rice and roti,
as well as idli and dosa. The cilantro (coriander leaves) in the
masala adds a lot of flavor to this gravy curry.
Tomatoes are a nutritious addition to any meal as they are rich in
vitamin A and C which function as antioxidants and protect against
disease like asthma, atherosclerosis, heart disease,
stroke, and diabetes.
Servings: 6 Cooking Time: 30
minutes
Ingredients
3 cups onion, finely chopped
4 medium tomatoes
1 tsp ginger, finely chopped
1 tsp mustard seeds (rai)
2 tbsp vegetable oil
1-1 1/2 tsp sugar (optional)
Salt to taste
For Masala
1 tbsp poppy seeds (khus-khus)
1 tbsp coriander seeds (dhania)
1 tsp cumin seeds (jeera)
6-7 red chillies
2 tbsp coconut, freshly grated
1 1/2 tbsp roasted gram (dalia)
2 tbsp cilantro (coriander leaves)
Preparation
In a small pan, roast the poppy seeds until lightly
browned and aromatic and remove in a bowl. Add 1/2 tsp oil and fry the
coriander, cumin, and red chillies until golden. Remove in a bowl and
let cool. Grind all the ingredients along with coconut, dalia, and
cilantro leaves with a little water into a smooth paste, and set aside.
In a medium pan, boil 6 cups of water or as needed,
and drop in the tomatoes for blanching. Let boil for about 4-5 minutes
or until the peel starts coming off. Remove the tomatoes and let cool,
and peel.
In a blender, grind the tomatoes into a smooth puree, and set aside.
Heat oil in a medium saucepan, and add the mustard
seeds
and fry until they start popping.
Add the ginger and fry for a few seconds, and then
add the onions. Saute on medium heat until translucent.
Add the tomato puree and the ground masala paste
along with salt and sugar and cook on medium heat for 6-8 minutes until
the tomato-onion gravy thickens a bit, and the raw flavor of the masala
is gone.
Garnish the tomato-onion gravy with cilantro and
serve hot with plain rice or idli.
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