Tamate Ji Curry

Ingredients

• 12-15 medium tomatoes, blanched and roughly chopped
• 4 tablespoons oil
• 6 green chillies, chopped
• 6-8 curry leaves
• 1 inch ginger, chopped
• 1 teaspoon cumin seeds
• ½ teaspoon asafoetida
• 4 tablespoons gram flour (besan)
• 1 teaspoon sugar
• 2 teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• 15-20 French beans, cut into 1 inch pieces
• 150 grams lady fingers, cut into 1 inch pieces
• 1-2 kokum petals
• 2 tablespoons chopped fresh coriander leaves
• Salt to taste

Method

1. Heat oil in a heavy bottomed kadai. Add green chillies, curry leaves, ginger, cumin seeds, asafetida and sauté for a minute. Add gram flour and sugar and sauté till fragrant. 
2. Add red chilli powder, turmeric powder and sauté for another minute.
3. Add French beans and sauté for two to three minutes. Add the blanched tomatoes and sauté for five to seven minutes. 
4. Add lady fingers, kokum, coriander leaves, salt and two cups of water and cook on  medium heat for eight to ten minutes or until the vegetables are cooked.
5. Serve hot with steamed rice or chapattis.

Nutrition Info