TOMATO  BANGALADUMPA KURA/ AALU TOMATO GRAVY CURRYMain ingredients: tomatoes and potatoes.

Preparation: 5 minutes.  Cook time: 25 minutes.

Serving : 4.

INGREDIENTS:

  1. 5-7 medium tomatoes (chopped).
  2. 2 medium potatoes/ bangaladumpa (peel and cut into small pieces).
  3. 1 medium onion (chopped).
  4. 2-3 green chilies (chopped).
  5. Salt- to taste.
  6. 1 pinch turmeric pwd.
  7. ¾ tsp turmeric pwd.
  8. 3/4 tsp red chilly  pwd.
  9. 2 tbsp chopped cilantro.

T O TEMPERING/ TADAKA/ TAALIMPU:

  1. 1 ½ tbsp oil.
  2. 1 tsp cumin seeds/ jeera/ jeelakarra.
  3. 1 tsp mustard seeds/ rai/ aavaalu.
  4. 1 tsp split black gram/ urad dal/ minappappu (skin less).
  5. 1 sprig curry leaves.

METHOD:

  1. heat oil in a cooking vessel, add split black gram, cumin seeds and mustard seeds and let them splutter.
  2.  Add curry leaves, chopped tomato, green chilies and saute for a few sec.

    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

  3. Add potato bits, salt and turmeric pwd and saute for another 5-7 minutes or till the potato bits soften.
  4. Add chopped tomato and cover with lid. Without stirring, let stand for 2-3 minutes.

    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

  5. When the tomato bits turn to soften(as shown in the picture), remove the lid and saute until the tomato bits almost mashed.

    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

  6. Now add red chilly pwd and mix. Add 1 cup of water and cover again.
    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

  7. Simmer for 7-10 minutes or till the curry reaches to desired gravy consistency.

    Tomato Bangaladumpa Kura Preparation

    Tomato Bangaladumpa Kura Preparation

Serve hot with rice or roti.

SABITHA..

 

 

 

 

 

 

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