Tingling Tomato Gravy – October 5th, 2011
Mrs. Mathangi, Singapore
There is one vegetable (fruit?) that is a most important ingredient in Indian cooking. With out that particular vegetable, not many items can be cooked. That is not other than the tomato. Here is a recipe of a tomato side dish for rice, breads,chappatis, dosais/ idlis/adais.
Ingredients
Ripe red tomatoes 6
Fresh/frozen green peas 1cup
pottu kadalai (Fried gram) 2 tablespoons (Finely powder the fried gram and keep separately).
Coriander powder 1/4 teaspoon
Turmeric powder 1 pinch
Pepper powder 1/2 teaspoon
Unsalted butter 1 teaspoon
Ginger a small piece
Salt to taste (approx 1 teaspoon)
Coriander leaves a small bunch
Lemon to garnish
Preparation
1 a. Wash the tomatoes and boil them in water for a few minutes.
b. Peel the skin and allow cooling.
c. Grind without adding water.
d. Now this becomes into a paste form.
2. Add a piece of ginger to the green peas and boil it with minimum required water. Keep it aside.
3 a. Place a pan in the burner and melt the butter. Put the tomato paste, turmeric, pepper powder, coriander powder and salt.
b. Cook in a medium flame for 10 minutes stirring occasionally.
4 a. Add the powdered fried gram and stir well.
b. Add the cooked green peas and cook in a low flame. When everything blends well, it would thicken in a few minutes.
5. Transfer the contents into a serving dish and garnish with lemon wedges and fresh coriander leaves.
Tips and possible alterations
1. This gravy is suitable for Jains, as it is onion/garlic free.
2. Powdered fried gram flour is a good source of protein.
3. In step three, add if there is excess water from the boiled peas.
4. Fresh pieces of paneer can also be added, in step 4
5. Cauliflower florets can replace green peas.