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The Vegetarian Curry Bible
Tomato Coconut Curry
Tomato Curry With Coconut Milk
by daawat.com
Ingredients:
by daawat.com
Ingredients:
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tomatoes (medium)
1 cup fresh grated coconut
green chilies
1 onion
1/2 tsp cumin seeds
2 red chilies
2 tsp coriander powder
3 pinches turmeric powder
- 5 curry leaves
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1 kg tomatoes
1 tsp cumin powder
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 red chilies
1 cup coconut milk
2 eggs, boiled
1 tsp gram flour
Salt to taste
Method:
1
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Grind the coconut, sliced onion, red chili powder, 1 pinch turmeric
powder & cumin seeds together well.
Method:
2
3
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Slice the tomatoes into small pieces & the green chilies (long pieces).
Add the paste to the cut tomatoes, add 2 cups of water to it, the
coriander powder, curry leaves & 2 pinches of turmeric powder.
Cook till the tomatoes are totally cooked & smashed. (If you like spicy
food add more chillies).
1. Pressure cook the tomatoes with 1 cup of water and drain juice into a
vessel.
2. Boil the juice and add cumin, red chili and turmeric powders. Bring to a
boil.
3. Add coconut milk and boil the mixture until it thickens.
4. Now add the gram flour mixed in little water and cook for little more
time. Remove from heat.
5. Heat oil in a pan, fry the cumin and mustard seeds, red chilies and add
to the prepared tomato curry.
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Serves: 4
Preparation time: 20 minutes
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Serve with steaming plain rice
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Cut the both eggs into 2 pieces each and fry them for few minutes.
Garnish the curry with fried eggs and serve with rice or phulkas.
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