Main ingredients: menthi koora (fenugreek leaves), tomatoes.

Cook time: 30 minutes.

Serves: 4 people.

Menthikoora Tomato Curry/ Methi Tomato Curry

Menthikoora Tomato Curry/ Methi Tomato Curry

INGREDIENTS:

  1. 1 cup menthi koora/methi /fenugreek leaves (Washed and plucked).
  2. ½ kg tomatoes (Finely chopped).
  3. 1 medium onion (chopped).
  4. 2 green chilies.
  5. Salt- to taste.
  6. 1 pinch turmeric pwd.
  7. ½- ¾ tsp red chilly pwd.
  8. 2 tbsp finely chopped cilantro.
  9. 1 cup water.

FOR TEMPERING:

  1. 2 tbsp oil.
  2. 1 tsp cumin seeds/jeera/ jeelakarra.
  3. 1 tsp mustard  seeds/ rai/ aavaalu.
  4. 1 tsp split black gram (skin less)/ urad dal/ minappappu.
  5. 1 sprig curry leaves.

    Menthi koora Tomato Curry/ Methi Tomato Curry

    Menthi koora Tomato Curry/ Methi Tomato Curry

METHOD:

  1. Heat oil in a cooking vessel on medium flame. Add mustard, seeds, cumin seeds and split black gram. As they begin to splutter, add curry leaves and stir.
  2. Now add chopped onion and green chilies, stir for a minute till onion turns transparent.
  3. Add fenugreek leaves, salt and turmeric pwd and stir fry for 3-4 minutes, till they soften.
  4. Now add chopped tomato. Without stirring, cook covered for 5 minutes on low flame till soft.
  5. Remove lid and stir fry for 5-6 minutes till the mixture turn to thicken.
  6. Add red chilly pwd and chopped cilantro and mix. Add water and combine.
  7. Simmer for 10- 15 minutes or till the curry reaches to required gravy consistency.

    Menthikoora Tomato Curry/ Methi Tomato Curry

    Menthikoora Tomato Curry/ Methi Tomato Curry

Serve hot with roti or rice.

SABITHA..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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