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Articles: Recipes | Tomato Gravy
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| Ingredients: | | | | | Onions | : | 2 big (minced) | | | Tomatoes | : | ½ kg (minced) | | | Green Chillies | : | 6 (slit lengthwise)s | | | Salt | : | to taste | | | Sugar | : | 1 tsp (optional) | | | Red Chilli Powder | : | ½ tsp | | | Garam Masala Powder | : | ¼ tsp | | | Oil | : | 2 tbsp | | | Roasted Gram Powder | : | 1 tbsp | | | Coriander Leaves | : | ½ bunch (finely chopped) | | | Cashew Nuts | : | 2 tbsp (chopped) | | | Grated Fresh Coconut | : | 1 tbsp | | | Mustard Seeds | : | ¾ tsp | | | Black Gram | : | ½ tsp | | | Bengal Gram | : | ½ tsp | | |
| | | | Preparation: | | | | Heat oil in a thick-bottomed broad saucepan. Add mustard, black gram and Bengal gram. When mustard begins to splutter, add green chillies, onions and fry till the onions become translucent. Add tomatoes and fry till they become pulpy. Pour little water, sat and sugar. Boil it till the mixture becomes thicker. Add garam masala, chilli powder and roasted gram powder. Cook for a while and remove from fire. | | | | Garnish with coriander leaves and grated fresh coconut. This gravy goes well with cooked rice and chapathis. |
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