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  • 3 Tomatoes
  • 2 Shallots (small sized onions) (peeled and coursely chopped)
  • 2 Curry Leaves (Karhi Patta)
  • cup Desiccated Coconut (Khopra)
  • tsp. Mustard Seeds (Rai)
  • tsp. Ground Turmeric Powder (Pisi Haldi)
  • tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
  • Salt (to taste)
  • cup Water
  • 2 tsp. Coconut Oil (Khopra Tail)

  1. Place tomatoes in a vessel along with turmeric powder, red chilli powder, salt, and water. Boil on a low flame for about 3 or 4 minutes or until tomatoes are tender and mashed well.
  2. Grind together the coconut, shallots, and the cup of water; and add this to the tomato gravy. Allow mixture to boil for around 2 minutes.
  3. Heat coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add curry leaves and saute for a minute. Pour this hot garnish into the tomato curry and mix well. Remove from heat.

Serving Suggestions: Serve Hot
Yield: 5 Servings
Ready In: 10 minutes
Degree of Difficulty: Easy
Recipe Category: Main Course Vegetarian Dish
Recipe Ethnic Group: Pakistani
Recipe Requested by, Mirnah
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