Thursday, December 11, 2014

Tamatar Ka Salan


Onion (chopped): 1
Tomato (chopped): 2
A handful peanuts
Sesame seeds: 1/2 tsp.
Poppy seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Tamarind extract: 1 tsp.
Curry leaves: a few
Salt to taste
Cooking oil: 2 tsp.

  1. Add the onion, peanuts, sesame, poppy seeds, fenugreek seeds, red chilli powder and turmeric powder in a mixer and blend to a smooth paste. Keep aside.
  2. Chop the tomatoes in big chunks (cut each tomato into 4). 
  3. Heat oil and add the tomatoes. Fry until they shrink a bit, do not let them soft. Drain oil and take out in a bowl. Keep aside.
  4. Heat the oil again and add the ground paste. Add tamarind extract and let cook for 5-7 minutes until the masala is cooked and there is no raw odour. 
  5. Add salt and mix well. Add 1/2 cup water and let cook until the gravy becomes thick.
  6. Add the fried tomatoes to the gravy and toss gently. Let cook for 2 minutes, add the curry leaves and cover. Turn off the flame.
  7. Remove lid after 10 minutes and serve hot.

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