Tuesday, February 24, 2009

TOMATO CURRY

Required:
Country Tomato-1
Tomato-2
Small onion–100 gms
Oil–2tsp
Mustard–2 pinches
Ginger–1 cm Size
Cumin seeds–1 pinch
Coconut milk–½ cup
Green Chilly-1
Chilly powder-1/2 tsp
Turmeric Powder–2 pinches
Salt to taste

Preparation:
Chop onion and green chilly. Heat a pan and put whole tomato and roll over with a spoon. After the skin starts peel, remove from flame and cool. Remove the skin and cut into small pieces. Heat oil in a kadai and splutter mustard and cumin. Sauté onion, ginger and green chilly.
Now add the tomatoes and mix well. Add salt and turmeric powder. Allow to cook for 1 minute. Now add chilly powder and coconut milk. Cook for 2 minutes and serve with White rice.

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