Tomato Curry

Published under: Curries and GraviesTomato

500 gms Tomatoes, grated
2 cups thin Coconut Milk
1 cup thick Coconut Milk
few Curry leaves
few Coriander leaves
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1 tblsp Dhania-Jeera powder
1 tsp Ginger, grated
1 tsp Garlic, grated
1 Onion, medium, grated
4 Green Chillies, slit
a pinch of Asafoetida
1 tblsp Gramflour
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 tblsp Sugar
Salt to taste

1. Mix gramflour in thin coconut milk.
2. Heat 3 tblsp of oil and add hing, cumin and mustard seeds.
3. When the seeds stop popping, add ginger, garlic and onion.
4. Fry till soft, then put in tomatoes, curry leaves, all the spices, salt and sugar.
5. Cook till the oil oozes out, then pour in thin milk and chillies.
6. When the curry turns a little thick, pour in the thick coconut milk and remove the curry from fire.
7. Garnish with coriander leaves and serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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