Tamatar Bhatkalikura
Equipment
- Heavy-based Pan
- Frying Pan
- Skillet
Ingredients
- 500 g Tomatoes (2 3/4 cups), chopped
- 2 Green chillies de-seeded and chopped
- 6 Curry leaves
- 2 Onions sliced
- 1/2 teaspoon Garlic Paste
- 1 teaspoon Cumin ground
- 1/2 Coconut dried, ground
- Turmeric pinch of ground
- 45 g Spinach (1 1/2 cups), chopped
- Salt
For the tempering
- 2 teaspoons Vegetable oil
- 3 Red chillies dried
- 1 teaspoon Mustard seeds
Instructions
- Bring 750ml / 1 1/4 pints (3 1/4 cups) water to a boil in a large, heavy-based pan.
- Add the tomatoes, chillies, curry leaves, and half of the onions, season with salt and reduce the heat slightly. Continue to boil for about 5 minutes.
- Add the garlic paste, ground cumin, coconut, turmeric, and spinach, then reduce the heat and simmer for a few minutes until the moisture has evaporated.
- Heat the oil for the tempering in a large frying pan (skillet) over medium heat, add the remaining onions, the dried red chillies, and mustard seeds and, stir-fry for about 5-7 minutes, or until the onions are golden brown.
- Pour over the tomatoes and cover immediately to retain the aroma.
Nutrition
Serving: 4gSodium: 95mgCalcium: 51mgVitamin C: 58mgVitamin A: 2260IUSugar: 7gFiber: 4gPotassium: 483mgCalories: 82kcalSaturated Fat: 2gFat: 3gProtein: 3gCarbohydrates: 14gIron: 1mg
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