Hyderabadi Baghare Tamatar

Name: Hyderabadi Baghare Tamatar
Total time: 2100 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 15 Tomatoes firm ones; 4-5 Green chillies slit; 2 tsp Ginger garlic paste; 2 tsp Salt; 1/2 cup Oil; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1/2 tsp Fenugreek Seeds; 1/2 tsp Black Seeds or Kalonji; 2 Sprigs Curry Leaves; 1/4 cup Peanuts; 1/4 cup Sesame Seeds; 1/4 cup Dry Coconut pieces; 2 Onions roughly chopped; 1 tbsp Cumin Seeds; 1 tbsp Coriander Seeds; 2 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/4 cup Coriander Leaves finely chopped; 1/4 cup Tamarind soaked

ZMA @zesty5

#week2of5
#cookpadindia
This is the sister recipe of Baghare Baingan and is often made in every Hyderabadi home during important occasions and get togethers. Not to forget, whenever we make Biryani. It's similar to the famous Baghare Baingan recipe with the only difference being the Tomatoes that are used here instead of Brinjals. So get going friends and try this for your families and friends. Use firm Tomatoes for this and carefully handle them while cooking. If desired, you can reduce the amount of Tamarind taken, If you prefer less tangy gravy. The rest of the ingredients and the process remains exactly the same.

Happy Hyderabadi Cooking Everyone!

ZMA @zesty5

Happy Hyderabadi Cooking Everyone!

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Ingredients

35 minutes

6-7 servings

15Tomatoes firm ones
4-5Green chillies slit
2 tspGinger garlic paste
2 tspSalt
1/2 cupOil
1 tspCumin Seeds
1 tspMustard Seeds
1/2 tspFenugreek Seeds
1/2 tspBlack Seeds or Kalonji
2 SprigsCurry Leaves
1/4 cupPeanuts
1/4 cupSesame Seeds
1/4 cupDry Coconut pieces
2Onions roughly chopped
1 tbspCumin Seeds
1 tbspCoriander Seeds
2 tspRed chilli powder
1/2 tspTurmeric powder
1/4 cupCoriander Leaves finely chopped
1/4 cupTamarind soaked

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Steps

35 minutes

1

Heat Oil in a cooking pot and add Cumin, Mustard, Fenugreek and Black Seeds or Kalonji along with Curry Leaves followed by the tomatoes that are just given a + cut on the top.
2

Add the green chillies too. Saute them on a low heat for about 15 minutes stirring just slightly. Add Ginger garlic paste. Do not stir vigorously. Take them out carefully and keep aside. Later on, add roasted and ground masalas along with all powdered spices too.
3

Add squeezed Tamarind juice to it. Adjust Salt and simmer on medium high heat until the raw smell fades away. Finally add the fried Tomatoes. Garnish with Coriander Leaves finely chopped. Serve hot with Phulkas, Chapatis Pulaos, Boiled Rice and not to forget it's partner - The Quintessentially Hyderabadi Dum Biryani alongside Boiled Eggs. Enjoy!

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ZMA @zesty5

on May 27, 2020 16:55

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.