Routine is boring, right? Same here. So instead of Bhagara Tomato I wanted to try out something else using up some leftover capsicum [but S opines I prepared this to empty the refrigerator, can I deny this?? ;)] Another point to note is that the same curry can be made with regular tomatoes but the taste/texture might change. One reason for that might be because the grape tomatoes retain their shape and don't become mushy. But the choice is yours whichever way you might want to enjoy the flavor!!
Ingredients -
Capsicum , Chopped 1 cup
Grape Tomatoes 2 cups
Onions, Chopped 1 cup
Sesame Seeds, Roasted 3 Tbsp
Khus Khus/Gasalu, Roasted 2 Tbsp
Cashews 2 Tbsp
Cloves 5, Cinnamon 1/2 inch, Cardamom pods 2
Ginger - Garlic Paste 1-2 tsp
Milk 1/2 cup or more
Oil 2 Tbsp (divided use)
Jeera 1 tsp
Coriander leaves for garnish
Method Of Preparation -
In a heated sauce pan, add 1 tsp oil and saute onions until they are golden brown.
Make a fine paste of the roasted sesame seeds, khus khus, cashews, sauteed onions and a handful of the grape tomatoes.
Clean the sauce pan and heat the remaining oil. Add jeera and after they are brown, saute the ginger-garlic paste and transfer the fine paste. Feel free to add required water and let it boil until the oil oozes out.
Make a slit on all the grape tomatoes. Add the chopped capsicum and the grape tomatoes to the mix, cover and let them cook.
While it is cooking, make a powder of cloves, cinnamon and cardamom in a mortar and pestle (or spice grinder). I found that this spice powder gave a good flavor as opposed to the store bought garam masala.
Add milk and mix well. Sprinkle the spice powder in the simmering gravy. But keep stirring it once in a while to avoid burning.
Reduce the heat and let the oil ooze out. Remove from fire and garnish with coriander leaves.
Serve with Roti/Pulao/Rice.
This forms part of the menu for 'Design A Menu -3' happening here in Tamalapaku.
Preparation Time 40 min
Serves 3-4 Adults
Ingredients -
Capsicum , Chopped 1 cup
Grape Tomatoes 2 cups
Onions, Chopped 1 cup
Sesame Seeds, Roasted 3 Tbsp
Khus Khus/Gasalu, Roasted 2 Tbsp
Cashews 2 Tbsp
Cloves 5, Cinnamon 1/2 inch, Cardamom pods 2
Ginger - Garlic Paste 1-2 tsp
Milk 1/2 cup or more
Oil 2 Tbsp (divided use)
Jeera 1 tsp
Coriander leaves for garnish
Method Of Preparation -
In a heated sauce pan, add 1 tsp oil and saute onions until they are golden brown.
Make a fine paste of the roasted sesame seeds, khus khus, cashews, sauteed onions and a handful of the grape tomatoes.
Clean the sauce pan and heat the remaining oil. Add jeera and after they are brown, saute the ginger-garlic paste and transfer the fine paste. Feel free to add required water and let it boil until the oil oozes out.
Make a slit on all the grape tomatoes. Add the chopped capsicum and the grape tomatoes to the mix, cover and let them cook.
While it is cooking, make a powder of cloves, cinnamon and cardamom in a mortar and pestle (or spice grinder). I found that this spice powder gave a good flavor as opposed to the store bought garam masala.
Add milk and mix well. Sprinkle the spice powder in the simmering gravy. But keep stirring it once in a while to avoid burning.
Reduce the heat and let the oil ooze out. Remove from fire and garnish with coriander leaves.
Serve with Roti/Pulao/Rice.
This forms part of the menu for 'Design A Menu -3' happening here in Tamalapaku.
Preparation Time 40 min
Serves 3-4 Adults
Posts
yummy an easy to make..This goes well with hot roti
Omg, wat a flavourful and tempting masala...give me some rotis am ready to finish that wonderful masala..
Yum, looks wonderful !!!
delicious looking flavours
looks delicious and yummy..
loooks yummylicious...
That curry looks awesome. yumm..
Looks awesome and delicious... I love this combo of veggies..:)
Reva
lovely curry..looks delicious..:)
wow so yumm vibrant.. perfect for rotis..
gr8 i wonder how it wud taste if milk is replaced with curd