Hyderabadi Style Tomato Curry Recipe

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Prep Time 15 Minutes

Cooking Time 25 Minutes

Servings 1-2

Rating

Hyderabadi Style Tomato Curry is a delicate dish of tomatoes. It makes a great accompaniment to any meal and perfect for weekend dinner or lunch. Prepare this tempting dish at your home and surprise your family members.

Ingredients

2 1/2 cupsroughly chopped tomatoes
1/4 cuppeanuts
1 tbspsesame seeds (til)
1/4 cupdry grated coconut
1 tspcumin seeds (jeera)
1 tspchili powder
1 tspturmeric powder (haldi)
1 tspcoriander (dhania) powder
1 tspgarlic (lehsun) paste
1 tspginger (adrak) paste
1 1/2 tbsptamarind (imli) pulp(easily available at the market)
1/2 tspsugar
saltto taste
2 tspoil
1/2 tspmustard seeds ( rai / sarson)
1/2 tspcumin seeds (jeera)
1/4 tspnigella seeds (kalonji)
1 1/2 tspgrated garlic (lehsun)
4 to 5curry leaves (kadi patta)

Directions

In a small non-stick pan, dry roast the groundnuts, sesame seeds, grated coconut and cumin seeds on a medium flame for 3 minutes and blend to a fine powder and keep it aside.
In a deep non-stick pan, combine the tomatoes, chili powder, turmeric powder, coriander powder, blended powder, garlic paste, ginger paste, tamarind pulp, sugar, salt and 1 cup of water, mix it well and cook on a low flame for 14 minutes and stir occasionally.
Cool it completely and blend to a smooth paste and transfer this blended mixture to a deep non-stick pan, add ¾ cup of water, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
Heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, onion seeds, garlic and curry leaves and cook on a medium flame for 1 minute and switch off the flame.(for the tempering).
Pour the prepared tempering into the tomato-mixture, mix it well and cook on a medium flame for 1 minute and stir occasionally.
Serve it hot with any meal.

Meghna Nath