Tomato Curry
Ingredients:
6 tomatoes
1 tbsp besan
2 curry leaves
oil
250 gm moong dal
1 tsp jeera
3 cloves
2 big elaichi
2 sticks of dalchini
3 green chillies - chopped
1 tsp ginger - chopped
1 tsp garlic - chopped
1 cup peas
1 potatoes
half lauki
1 carrot
4 bhindis
2 tsp garam masala powder
2 tsp dhania powder
salt - to taste
Method:
Pressure cook the tomatoes and moong dal along with salt and green chillies.
Let it cook for upto three whistles.
Keep aside to cool and then make a paste out of it.
Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute.
Add besan and keep stirring so that no lumps are formed.
Keep mixing till the besan turns brown in colour.
Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil.
Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.
6 tomatoes
1 tbsp besan
2 curry leaves
oil
250 gm moong dal
1 tsp jeera
3 cloves
2 big elaichi
2 sticks of dalchini
3 green chillies - chopped
1 tsp ginger - chopped
1 tsp garlic - chopped
1 cup peas
1 potatoes
half lauki
1 carrot
4 bhindis
2 tsp garam masala powder
2 tsp dhania powder
salt - to taste
Method:
Pressure cook the tomatoes and moong dal along with salt and green chillies.
Let it cook for upto three whistles.
Keep aside to cool and then make a paste out of it.
Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute.
Add besan and keep stirring so that no lumps are formed.
Keep mixing till the besan turns brown in colour.
Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil.
Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.
Courtesy: Anjali Dhawan
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