If you don’t have any side dish ideas for tonight’s dinner then look no further, Tomato Kurma is easy to make and pairs well with most of the dinner courses.
What do you need for 4 Servings
1 onion (Chopped Lengthwise)
2 green chilies (Cross Slit)
1/2 tomato, chop roughly
2 tbsp Oil
1 tsp mustard seeds
Curry & Coriander leaves
Salt - as needed
3 tbsp coconut
1 and 1/2 tbsp fried gram
1/2 tsp fennel seeds
1 cinnamon (Small, about an inch)
1 tsp ginger garlic paste
3 green chilies
3 medium sized tomatoes (ripe)
Grind all ingredients under the grind list to make tomato mixture and keep it aside.
Heat oil in a kadai, when its hot add mustard seeds and curry leaves.
When mustard seeds crackle, add chopped onion and saute it for a minute. [PIC 1]
Add green chili and chopped tomato, cook for a minute. [PIC 2]
Now pour the tomato mixture with three cups of water and salt. (It must be watery in this stage, Will get thick when its boiling) [PIC 3]
Close the kadai with a lid and let it to boil for ten mins. (stir every 3 mins to avoid gravy burning at the bottom)
Finally, add lavished coriander leaves.
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