Tomato Curry

About Tomato Curry

Ingredients

• Tomatoes, chopped 1½ cups
• Green chillies, finely chopped 1 tsp
• Salt to taste
• Refined oil 2 tsps
• Cumin seeds 1 tsp
• Onions, finely chopped ¾ cup
• Fresh coconut, scraped 1 cup
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Fresh basil leaves, chopped 12 to 15
• Cauliflower, grated ½ cup
• Mustard seeds 1 tsp
• Curry leaves 20

How to Make Tomato Curry (Stepwise Photos)

Method

1. Boil tomatoes with ¾ tsp green chillies in 2 cups water with salt and oil in a deep non-stick pan.
2. Heat 1 tbsp oil in a non-stick pan, add cumin seeds, ½ cup onion, coconut, red chilli powder, ¼ tsp turmeric powder and salt and saute for 2-3 minutes. Take the pan off heat and cool slightly.
3. Transfer into a mixer jar and grind with a little water to a fine paste.
4. Add this paste and basil leaves to tomato mixture, mix well, cover and cook for 2-3 minutes.
5. Add cauliflower and mix and cook till cauliflower is done.
6. Heat remaining oil in another non-stick pan, add mustard seeds, 15 curry leaves and remaining onion and saute till onions are a light golden. Add ¼ cup water and remaining turmeric powder and mix well.
7. Add this to tomato mixture and mix. Cover and cook for 2 minutes or till the mixture thickens.
8. Transfer into a serving bowl, garnish with remaining curry leaves and remaining green chillies and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps