FLAVOURS

Sharing below the recipe for a favorite sindhi holiday lunch dish.

Tomato Curry

Ingredients

1. 8 medium sized tomatoes
2. 1 medium sized potato
3. 6 -8 ladyfingers
4. 2 small brinjals
5. 2 drumsticks
6. 8 - 10 cluster beans (guar)
7. 1 carrot
8. 3 green chillis
9. 1 and a half inch of ginger
10. 8 - 10 curry leaves
11. 1 tsp. methi seeds
12. half tsp. jeera
13. half tsp. mustard seeds
14. quater tsp. tumeric powder
15. 3 tbps basan/ gram flower
16. few coriander leaves
17. salt to taste
18. 4 tbps. oil

Procedure

Boil the tomatoes in 3 cups of water in a pressure cooker for 5 mins, after the whistle. Allow to cool. Blend tomatoes in a blender and keep aside.Heat oil in a thick bottom pan. When hot, put methi seeds followed by mustard seeds and then jeera seeds.
Allow to splutter. Lower flame and add ginger, green chillis and curry leaves. Mix well.
Now add the basan and keep turning till it becomes golden brown and gives out a nice aroma. 
Now add the blended tomatoes and mix well. Add tumeric and put 3 cups of boiling water. Now add all the chopped vegetables and salt to taste. Bring to the boil. Lower flame and partially cover the pan and let the curry cook for 10 - 15 mins, after which pierce one piece of each vegetable with a knife to check if done. If all vegetables are cooked, turn of the flame and add chopped coriander leaves and serve hot in an attractive glass dish with steamed white rice. Goes well with aalu tikki too.