My Grandma's tomato curry is so simple, delicious and quick to make. I've enjoyed this vegetarian side dish with rice or a flatbread (chapatis, rotis). In Kerala, whilst eating this for breakfast at an Indian Coffeehouse, the chaya (tea) and puri's served alongside, makes the perfect accompaniments. This recipe has helped me in a pinch for a quick light lunch on a weekend afternoon as well! Let's dive right in to this recipe!
INGREDIENTS
5 medium sized tomatoes or 3 large tomatoes, chopped or sliced
1 medium red onion, sliced
1 green chili, sliced (optional)
2-3 Tbsp olive oil
1 tsp mustard seeds
1 sprig of curry leaves
¼ tsp red chili powder
¼ tsp turmeric powder
¼ tsp Hing (Asafetida) optional
Salt to taste
DIRECTIONS
1. Heat a medium sized wok or pot with olive oil at medium heat. Add mustard seeds when the oil is hot and allow them to pop. Add a lid to prevent splattering.
2. Once the mustard seeds stop crackling, add the onions, green chili (optional), and curry leaves. Sauté until the onions are translucent.
3. Add the red chili powder and turmeric powder, and Hing (optional); Mix and sauté until spices bloom and the raw smell dissipates. Heat can be turned to low to prevent the spices from burning.
4. Add the tomatoes and sauté to combine until the tomatoes break down. Cover the pot with a lid to cook. The consistency of this dish is to your liking. I cook the tomatoes until it breaks down significantly for approximately 10-15 minutes, depending on the pot used and the cooking temperature of medium/high heat.
5. Add salt to taste and mix to combine. Serve and enjoy while it’s hot with flat breads, rice, puri’s or chapatis.
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