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Articles: Recipes | Tamate ka Kut
- Mr. manoopuli
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Tamate ka Kut
Two cans of tomato puree or crushed tomatoes, plus one very
small can of concentrated tomato paste.
Ginger and garlic paste
I teaspoon of red chili powder
One teaspoon of coriander powder
One teaspoon of cumin powder
One teaspoon of coconut powder (optional)
Oil and salt
Fry in oil all the above spices (do not burn) a minute or two. Pour
tomatoes and a little water, cook on slow heat until oil separates.
Tempering ('baghar')
Heat oil to a high temperature and put a little zeera (whole
grains), 2 whole chilies, 4 cloves of garlic and a few curry leaves
('cariapat') till dark brown. Pour over the tomato stuff. Fresh
coriander and green chilies may also be added, as a final step.
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