|
Tomato Curry
from Veena Gajria
- Toronto, Ontario, Canada
Taught by Mum, Serves 4, 40 - 45 minutes
- Tomatoes - 4 Large
- Curry Leaves - 10 leaves
- Mustard Seeds - A pinch
- Cumin Seeds - A pinch
- Asfestodia - A pinch
- 2 Dry Red Chillies
- 2 Green Chillies chopped in 4 large pieces
- ginger- cut in little pieces
- Turmeric - a pinch
- A teaspoon of oil
Boil Tomatoes till the skin starts to peel.
Remove from Fire and Put the Tomatoes in the mixer and blend pour
through a seive so that the seeds separate from the liquid.
In a pan pour a teaspoon of oil add mustard when the mustard starts
popping add cumin and curry leaves, red chillies and asfestodia.
Add the green chillies, ginger and turmeric.
Then add the tomato liquid and salt.
Let it boil for about 5 minutes and the curry is ready.
You can keep blend the water the tamatoe was cooked in if you
don't want to curry to be very thick.
If you want a slightly different taste you can add a tablespoon
of chick peas flour when blending the tomatoes in the mixer.
|
