Tomato Curry

Name: Tomato Curry
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/4 cup chickpea flour /besan; 2-3 tbsp cooking oil; 1 green chilli slit; 1 tsp black mustard seeds; 1 tsp fenugreek seeds; 1/2 tsp asafoetida; handful curry leaves; 1 tbsp red chilli powder; 1 tsp turmeric powder; as required Salt; 1.25 litre water; 4-5 tomatoes puree; 1/2 potatoes; 10-12 okra /ladyfinger /bhindi; 8-10 cluster beans; 4-5 cauliflower pieces; 1/2 cup peas

Juhi Prakash Sewani @cook_25420108

#TheChefStory
#ATW3
#Indiancurry
It's a Sindhi style tomato curry. Powerhouse of veggies tangy tomato based curry. It's a gluten free vegen curry It's a full of nutrisions.

Juhi Prakash Sewani @cook_25420108

#TheChefStory
#ATW3
#Indiancurry
It's a Sindhi style tomato curry. Powerhouse of veggies tangy tomato based curry. It's a gluten free vegen curry It's a full of nutrisions.

Saved

Ingredients

45 min.

6 servings

1/4 cupchickpea flour /besan
2-3 tbspcooking oil
1green chilli slit
1 tsp black mustard seeds
1 tspfenugreek seeds
1/2 tsp asafoetida
handfulcurry leaves
1 tbsp red chilli powder
1 tspturmeric powder
as requiredSalt
1.25 litre water
4-5tomatoes puree
1/2potatoes
10-12okra /ladyfinger /bhindi
8-10cluster beans
4-5cauliflower pieces
1/2 cuppeas

Saved

Steps

45 min.

1

Get ready all ingredients.wash clean wipe all veggies. You should take any other veggies of your choice too. Heat up oil in heavy bottom pan /vessel add mustard seeds fenugreek seeds curry leaves when they splutters add chikpeas flour mix well till get light brown in colour
2

Add red chilli powder, turmeric powder, tomato puree,add potatoes peeedl and cubed big pieces,add water and let it boil now add other veggies let them cook. stir occasionally. It takes 15/20min to cook.
3

Once all veggies are cooked completely switch off flame sprinkle green coriander leaves chopped.
Your tasty easy tangy tomato curry ready to serve.
Serve with steaming hot rice.
Enjoy
Thank you 💕💕