This recipe is one of my earliest discoveries when i began blogging. I made a note of the ingredients and then just forgot about it. Only when i chanced upon it in my journal yesterday did i realise that it was 2 years since i had jotted it down. FYI, i date all my recipes and number them too. And this is nothing but a very severe symptom of the Incessant Food Blogging Syndrome ( grins stupidly)
I ve been as quiet as a mouse on the kitchen front in recent times. What with the students exam on full throttle and my body being so non cooperative, the ideas of cooking in a kitchen seems a daunting thing to do. Added to all this is the weather which has shot up like it does in summer making life very difficult. The final verdict being, its been a dog of a month. But even having a dog of a month doesnt stop me from lighting up the stove. Once in a while, i do try my hand at something new and this kurma was once such event. The day i decided that i had had enough of dosas and idlies, it also dawned on me that i ve to cook something to dunk my chapathis in. And ta da this easy tomato kurma was born. So after my brief hiatus, i m back in swing with this simple yet deliciously flavorful tomato kurma.
( Accompaniment for flatbreads like chapathi and phulkas and lentil crepes and rice cakes.)
Prep Time: Under 10 mins
Cook Time: Under 15 mins
What You Need?
Ripe tangy tomatoes 3 large chopped into chunks
Onion 1 large sliced thinly
Ginger Garlic Paste 1 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Oil 2 tbsp
Salt to taste
To grind into a fine paste:
Grated coconut 1/2 cup
Poppy seeds or khus khus 1/2 tsp
Green chilies 4
Coriander leaves chopped finely 2 tbsp
How To Make It?
Grind the ingredients to grind into a fine paste adding just enough water and set aside.
Heat oil in a pan.
Add the cloves and cinammon and saute for 30 secs.
Now, add the onions and ginger garlic paste and saute till light brown.
Add the tomatoes next and saute till they become mushy.
Add the turmeric powder, salt and chili powder and mix well.
Add the ground paste and mix.
Add about 1/2 cup water and mix again.
Cook on medium flame for about 5 mins.
Garnish with coriander leaves.
Serve hot with chapathis or dosas.