Prep 5 mins
Cook 10 mins
This is a dish from the region of Andhra Pradesh. A valuable side dish to accompany curry or as a side dish for biryani. Simple to cook, and very different from the usual tomato curries to be found on Zaar. Nb. If you dont have tamarind, the juice of a lemon will do, just make the liquid up to one cup.
- 6 tomatoes, tops removed and concassed
- 2 green chilies, chopped
- 2 tablespoons ground almonds
- 2 tablespoons sesame seeds
- 2 tablespoons oil
- 1 tablespoon garam masala
- 1 onion, chopped
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 1⁄4 teaspoon fenugreek seeds
- 10 curry leaves
- 1⁄2 teaspoon garlic paste
- 1⁄2 teaspoon ginger paste
- 1⁄4 teaspoon turmeric
- 1 teaspoon salt
- 1⁄4 teaspoon chili powder
- 1 tablespoon desiccated coconut
- 1 teaspoon coriander powder
- 1 cup tamarind juice
- 2 tablespoons coriander leaves
- Remove the top of the tomatoes and remove seeds, seed and chop the chillis and blend them with the tomato seeds to make a paste.
- In a dry pan roast the sesme seeds with the almonds. Remove from the heat. Grind the sesme seeds and almonds.
- In a pan heat the oil, add the garam masala, and onions, cook till onion are just coloured. Add All of the other spices and salt. Add the garlic and ginger pastes, the almond and seseme mixture and the coconut. Cook till the oil seeps from the spice mix.
- Add the tomato seed and chilli paste.
- Add the tamarind juice and a little water. Cook till the oil again seeps out of the mixture.
- Add the tomatoes, open end up. Turn off the heat, Spoon the spice mix into the tomtoes. Garnish with the fresh coriander. Cover the pot and allow it to stand for 5 mins so that the tomatoes cook through in the spices.
- I sometimes add a prawn to each tomato.
- Serve and enjoy.
What a shame No photo fabulously tasty Mr C was very wary about this one.Will definitely be eating this one again,will do with Baigan Tamatar and plain rice for a lunchtime treat when the children are at school