This is an easy & simple Tomato curry recipe that can be prepared even by bachelors. This recipe needs no ginger garlic, no garam masala, yet it tastes great and is finger licking with a nutty taste. It is a traditional way of preparing a curry in the coastal regions of Andhra Pradesh. There are other versions too, but this is the one I like and often cook. It goes well with hot rice, chapathi or even poori.
Do not forget to add a dollop of ghee if you are eating this with rice.
serves 2 to 3
3 large tomatoes
2 medium onions chopped
1 green chili slit
1 sprig curry leaves
Pinch of mustard
Pinch of cumin
Pinch of hing
1 tsp. red chili powder
1 tbsp. roasted white sesame seeds (I use 1 ½ tbsp.)
3 to 4 tbsps. Coconut milk
Oil 1 to 2 tbsps. or as needed
Salt to taste
1. Wash and boil whole tomatoes in enough water to loosen the skin. This takes around 3 to 4 mins. But depends on the kind of tomatoes. While boiling just pick up one tomato with a spoon and check if the skin looks loose.
2. Peel of the skin and discard. chop tomatoes to small, remove the core from the center
3. Toast sesame seeds and make a fine powder, set aside
4. Heat a pan with oil, add mustard cumin, curry leaves and green chili. when they splutter add hing
5. Add onions, sprinkle salt and fry till they turn slightly pink. Takes only 1 to 2 mins. do not brown the onions
6. Add chopped tomatoes, turmeric, fry for 3 to 4 mins. cover and cook till the tomatoes turn fully mushy and soft
7. Add red chili powder , adjust salt and fry for a min or 2
8. Add sesame seed powder, mix and fry for a min
9. Pour coconut milk. Mix well. Simmer for a min or 2. Off the heat.
Serve with hot rice or chapathi or poori
*note : if you wish to discard the seeds from tomatoes , skip step 1 to 2 ,you can blend tomatoes and filter at step 6. do not cover and cook.