Ingredients
- SERVES 4-5
- FOR THE GRAVY
- 400 GRAMS RIPE RED PLUM TOMATOES, WASHED AND HALVED
- 150 GRAMS RED ONIONS PEELED AND QUARTERED
- 2 INDIAN GREEN CHILLIES OR MORE TO TASTE
- 2 TBSP GARLIC AND GINGER PASTE
- 1 TEASPOON TURMERIC
- 1/2 TSP RED CHILLI POWDER OR CAYENNE PEPPER
- 1 TSP KITCHEN SALT
- GARNISH
- 100 GRAMS RED RIPE PLUM TOMATOES QUARTERED
- 400 GRAMS WHOLE BABY POTATOES BOILED, PEELED AND CUT INTO 1 INCH CUBES OR
- COOKING POTATOES BOILED, PEELED AND CUBED INTO 1 INCH PIECES
- 200 ML COCONUT MILK
- 1-2 GREEN CHILLIES SLIT
- TEMPERING
- 3 TBSP VEGETABLE OIL
- 3/4 TSP BLACK MUSTARD SEEDS
- 10 FRESH GREEN CURRY LEAVES, TORN
Instructions
- PUREE ALL THE INGREDIENTS FOR THE GRAVY TO A SMOOTH PASTE. RESERVE.
- HEAT OIL IN A LARGE DUTCH OVEN POT OVER MEDIUM HEAT. WHEN OIL IS HOT ADD MUSTARD SEEDS AND COOK 60 SECONDS UNTIL THEY SIZZLE AND RISE TO THE SURFACE.
- ADD CURRY LEAVES, STIR WITH A DRY SPOON AND SWITCH OFF FLAME. ALLOW CURRY LEAVES TO COOK IN THE HEAT OF THE OIL.
- WHEN SPICES HAVE COOLED ADD PUREED TOMATOES AND ONIONS. COOK ON A SLOW FLAME 45 MINUTES OR UNTIL REDUCED TO 1/4 ITS VOLUME. COVER WITH A LID, LEAVE THE LID AJAR TO ALLOW STEAM TO ESCAPE AND STIR FROM TIME TO TIME TO PREVENT BURNING.
- WHEN THE TOMATOES HAVE REDUCED AND THICKENED ADD POTATOES, QUARTERED TOMATOES, 200 ML COCONUT MILK, 1.5 CUPS WATER AND SIMMER ON A MEDIUM FLAME FOR 20 MINUTES. SALT TO TASTE. GARNISH WITH A GREEN CHILLIE AND SERVE HOT WITH BOILED WHITE OR BROWN RICE.
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