Vegetable Curry In Tomato Sauce
by Tarla Dalal
This curry can be served both as a dal and as a subzi.
Vegetable Curry In Tomato Sauce recipe - How to make Vegetable Curry In Tomato Sauce
Preparation Time: Cooking Time: Total Time:
Serves 8.
1 1/2 kgs tomatoes, cut into big pieces
2 potatoes
10 to 12 cluster beans (gavarfali)
10 to 12 ladies finger, chopped
10 to 12 french beans
2 drumsticks (saijan ki phalli / saragavo)
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 pinches asafoetida (hing)
3 tbsp besan (Bengal gram flour)
a few curry leaves (kadi patta)
a few slit green chillies
2 pinches garam masala
3 tbsp ghee
salt to taste
To be ground into a paste
10 green chillies
Method
- Method
- Add 4 teacups of water to the tomatoes and cook for 10 minutes.
- When cooked, take out a thick puree by passing through a sieve.
- Cut the potatoes and the vegetables into big pieces.
- Heat the ghee and fry the mustard seeds and cumin seeds until they begin to crackle.
- Add the asafoetida and the gram flour and cook on a slow flame for at least 2 to 3 minutes.
- Add the tomato puree, vegetables, curry leaves, green chillies, garam masala, paste and salt and cook for 15 to 20 minutes or until the veegetables are soft.
- Serve hot.
Outbrain
Bhindi, French beams and drumsticks cooked in a mildly spiced tomato gravy.