Tomato Curry

1. 1

   Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes.

2. 2

   Cool and liquidize in a food processor to get a smooth puree. Keep aside.

3. 3

   Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes.

4. 4

   Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.

5. 5

   When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire.

6. 6

   Garnish with coriander and serve hot with rice.

No additional tips available.