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Thursday, April 17, 2014

Tomato Curry

All my Sundays are spend with my family and it’s a day of feast. My sister makes delicious lunch and we all get together and have tasty meals. At night, we have something light. Sometimes I help in the kitchen and get chance to try out new recipes because family is eager to eat something different. The problem with my cooking is that I cannot reproduce the taste. So it’s always ‘enjoy the present meal and don’t ask for repeats.
For me cooking is a creative activity but it is difficult to reproduce, even if I follow the same recipe. Many times people think that I am hesitant to share the recipe but they don’t understand that I cannot repeat. Maintaining this blog has helped me a lot. I jot down the recipe that I make and ask them to go to my blog to read my recipe.
Sista wanted to have tomato curry. I promised her that I would cook the coming Sunday, but I forget. But promise is the promise, so I made in the mid-week and sent it across.
Sista loved it.
Its easy but too much time consuming. It took me at least an hour to make.

4 large tomatoes
2 tablespoon of tomato soup powder
1tsp cumin seeds (jeera)
1tsp fenugreek seeds (methi seeds)
1 pinch of asafetida (hing)
1 inch grated ginger (adrak)
2 sprigs of curry leaves (curry patta)
4-5 green chilies (mirchi)
1 tbsp chickpea powder (besan)
1tsp turmeric powder (haldi)
1tsp salt (namak)
1tsp sugar (shakkar)
1tsp red chili powder (lal mirchi)
dried tamarind flowers (imli key phool)
1 medium size brinjal (beygan)
1 medium size carrot (gajjar)
5-6 okra (bhindi)
4tbsp shelled peas (vatana)
2 medium size potatoes (aalloo)
2tbsp tamarind paste (emlee)
2tbsp coriander leaves (dhania)
Tomatoes are boiled in pressure cooker.
They are removed, peeled and made into puree.

To the liquid left over after boiling tomatoes, 2 tablespoons of tomato soup powder is added. Mix it well.

Step 4
In the pan, heat oil
Step 5
Add cumin seeds, fenugreek seeds, asafetida, grated ginger, curry leaves and green chilies

Add 1tbsp of chickpea powder

Step 7
Mix it well on low flame till the chickpea powder is roasted well and is light brown in color.
Step 8
Add tomato soup

Step 9
Mix well to clear all the lumps and let it boil
Step 10
Add tomato puree

Step 11
Add turmeric powder, salt, sugar and red chili powder
Step 12
Add dried tamarind flowers

Step 13
Add mixed vegetables like brinjals, shelled peas, okra, potatoes, and carrots.

Step 14
Soak the tamarind in water for 10 minutes, mash the tamarind and squeeze out the pulp leaving behind tamarind water. Add this water to the curry

Step 15
Taste and adjust for salt, sugar and sourness.
Step 16
Garnish with coriander leaves.

Serve with white rice.

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