Tomato and Coconut Subzi
by Tarla Dalal
With the lingering tanginess of tomatoes and the peppy flavour of a special coconut masala, this Tomato and Coconut Subzi is sure to make you lick your fingers in delight.
Choose firm tomatoes to prepare this subzi, and do not add any water while grinding the masala. These precautions will help achieve the perfect texture of the subzi. Enjoy this lip-smacking subzi hot and fresh, with a rotis or hot rice .
Tomato and Coconut Subzi recipe - How to make Tomato and Coconut Subzi
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 1/4 cups finely chopped tomatoes
1 1/2 tbsp oil
4 curry leaves (kadi patta)
1 cup finely chopped onions
To Be Blended Into A Coarse Mixture ( Without Using Any Water)
1/2 cup freshly grated coconut
1/2 tsp cumin seeds (jeera)
2 tsp crushed garlic (lehsun)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
Method
- Method
- Heat the oil in a broad non-stick pan, add the curry leaves and onions and sauté on a medium flame for 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally.
- Add the prepared mixture, 3 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
| Energy | 262 cal |
| Protein | 2.8 g |
| Carbohydrates | 14.1 g |
| Fiber | 5.5 g |
| Fat | 21.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 441.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 34.5 mg |
| Folic Acid | 36.3 mcg |
| Calcium | 80.3 mg |
| Iron | 1.4 mg |
| Magnesium | 29.3 mg |
| Phosphorus | 112.5 mg |
| Sodium | 20.2 mg |
| Potassium | 315.2 mg |
| Zinc | 0.5 mg |
Outbrain
This subzi is really different in taste.. with a coconut taste in every bite.. And goes well with rice and chapati..