This tomato-onion gravy is a wonderful accompaniment for rice and roti, as well as idli and dosa. The cilantro (coriander leaves) in the masala adds a lot of flavor to this gravy curry.
Tomatoes are a nutritious addition to any meal as they are rich in vitamin A and C which function as antioxidants and protect against disease like asthma, atherosclerosis, heart disease, stroke, and diabetes.
Cooking Time: 30 minutes
- 3 cups onion, finely chopped
- 4 medium tomatoes
- 1 tsp ginger, finely chopped
- 1 tsp mustard seeds (rai)
- 2 tbsp vegetable oil
- 1-1 1/2 tsp sugar (optional)
- Salt to taste
- 1 tbsp poppy seeds (khus-khus)
- 1 tbsp coriander seeds (dhania)
- 1 tsp cumin seeds (jeera)
- 6-7 red chillies
- 2 tbsp coconut, freshly grated
- 1 1/2 tbsp roasted gram (dalia)
- 2 tbsp cilantro (coriander leaves)
- In a small pan, roast the poppy seeds until lightly browned and aromatic and remove in a bowl. Add 1/2 tsp oil and fry the coriander, cumin, and red chillies until golden. Remove in a bowl and let cool. Grind all the ingredients along with coconut, dalia, and cilantro leaves with a little water into a smooth paste, and set aside.
- In a medium pan, boil 6 cups of water or as needed, and drop in the tomatoes for blanching. Let boil for about 4-5 minutes or until the peel starts coming off. Remove the tomatoes and let cool, and peel. In a blender, grind the tomatoes into a smooth puree, and set aside.
- Heat oil in a medium saucepan, and add the mustard seeds and fry until they start popping.
- Add the ginger and fry for a few seconds, and then add the onions. Saute on medium heat until translucent.
- Add the tomato puree and the ground masala paste along with salt and sugar and cook on medium heat for 6-8 minutes until the tomato-onion gravy thickens a bit, and the raw flavor of the masala is gone.
- Garnish the tomato-onion gravy with cilantro and serve hot with plain rice or idli.