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BM #135 Week 2 Day 3 -
I used to wonder what can be made with these teeny tiny tomatoes other than eat them as salad, of course!. Then on one fine evening, my sister's mother-in-law got this for an impromptu pot-luck and all of us there just polished off the whole dish!!
Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.
Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.
This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.
Ingredients -
Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)
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Method of preparation -
Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)
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Method of preparation -
Grind all the ingredients in the 'For Gravy' list.
In a hot pan, pour some oil and jeera. After the jeera is a little brown, pour the gravy mixture and saute till oil oozes out.
Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.
Slightly slit all the grape tomatoes and add them to the gravy and cover with a lid so all the flavors get mixed and the tomatoes get cooked well(about 4-5 min).
When the gravy comes together and oil oozes out, add a little milk and let it boil for a couple min to make a silky gravy! Adding cream also is a great idea and it makes the curry rich! (great for parties!)
Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!
Serves 4 Adults
Preparation Time 30 min
Preparation Time 30 min
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An awesome looking sabji, would love to have it with garam rotis. Bookmarked :):)
wooow!!!!yummy curry...love to have with roti...nice clicks....
Woww never seen such a rich and delicious dish with tomatoes, thanks for sharing..sounds tooo delicious and interesting..
wooww....looks yummy.......nice recipe
Tempting and mouthwatering recipe. Do visit my blog when time permits http://shanthisthaligai.blogspot.com/
My cherry tomato plants are yielding and have lots to use. I would love to try this delicious curry.