Tomato in Tamarind Gravy with Chapati
Tomatoes can be prepared in savory tamarind gravy.
The tamarind juice can be extracted by soaking the tamarind ball in warm water and then squeezing the tamarind ball for the tamarind juice.
Tamarind juice gives the dish its tangy taste.
The tomatoes are pureed and stirred in a prepared paste consisting of onion, coriander seeds, poppy seeds, ginger and garlic cloves.
Tempering ingredients are added for the seasoning of the gravy dish.
Spice powders are sprinkled to spice the dish.
The tomato in tamarind gravy side dish can be relished with hot chapatis.
- Tomato ( medium ) : 6 Nos.
- Tamarind : 1 small ball
- Red chilly powder : 5 Tsp
- Salt : to taste
- Coriander leaves : for garnish
- Onion ( medium ) : 2 Nos.
- Garlic cloves : 6 Nos.
- Ginger : 2 inch piece
- Coriander seeds : 2 Tbsp
- Poppy seeds : 2 Tbsp
- Cumin seeds : 1 Tsp
- Mustard seeds : ½ Tsp
- Red chilly ( dry ) : 1 Nos.
- Curry leaves : handful
- Oil : 2 Tbsp
- Drop the tomatoes in boiling water in a pan on the gas. Cook the pan contents for 5-7 minutes on medium high flame. Then peel the tomatoes after they are cooled. Blend the peeled and boiled tomatoes in a grinder and prepare tomato puree and place aside.
- Immerse the tamarind in lukewarm water for 15 minutes. Thereafter, strain the liquid, squeeze the tamarind ball and extract the tamarind juice and keep aside.
- Break the red chillies.
- Chop and clean the coriander leaves and place aside until required for garnishing.
- Place the poppy seeds in water in a bowl for 15 minutes with the lid of the bowl.
- Skin the garlic cloves and ginger piece.
- Chop the onion and peeled ginger and garlic.
- Wash the vegetables with water after they are chopped and discard the excess water.
- Combine the diced onion, crushed garlic, pressed ginger, soaked poppy seeds and coriander seeds in a bowl.
- Transfer the mix to a blender
- Also add some water to the mixture.
- Grind the mixture for a ground paste.
- Set aside the ground paste till usage in the pan while cooking.
- Put a pan on the gas.
- Add oil to the pan.
- Temper the seasoning ingredients which are the broken red chillies, cumin seeds, mustard seeds and curry leaves in the hot oil in the pan.
- Decant the tomato puree in the pan.
- Boil the pan contents and let the tomato puree be cooked in the pan.
- Pour the ground paste in the pan and mix with the pan contents.
- Allow the spices to infuse with the pan contents.
- Cook the pan contents for couple of minutes.
- Spoon the pan contents at intervals.
- Throw red chilly powder on the pan contents.
- Season the pan contents with salt and stir with the pan contents.
- Splash the tamarind juice in the pan.
- Mix with the pan contents.
- Steam the pan contents for some minutes on low flame.
- Toss the pan contents every few minutes.
- The oil should separate in the pan.
- Then the gas flame can be turned off.
- The ready tomato gravy can be transferred from the pan to a wide serving bowl.
- Top the bowl contents with the fresh knifed coriander leaves for garnishing the dish.
- Serve chapatis with the tomato gravy dish on the table.