Question

19. Write the ingredients and making process of Tomato curry.​

Answer 1

Answer:

Explanation:

▢2 tbsp oil

▢1 tsp fennel / saunf

▢pinch hing / asafoetida

▢few curry leaves

▢1 onion (finely chopped)

▢1 tsp ginger garlic paste

▢1 tsp besan / gram flour

▢¼ tsp turmeric

▢¾ tsp kashmiri red chilli powder

▢1 tsp coriander powder

▢¼ tsp cumin powder

▢1 tsp salt

▢4 tomato (finely chopped)

▢½ cup water

▢¼ cup coconut milk

▢¼ tsp garam masala

▢2 tbsp coriander

firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp fennel, pinch hing and few curry leaves.

add 1 onion, 1 tsp ginger garlic paste and saute until it changes colour slightly.

further, add 1 tsp besan and roast for 5 minutes or until besan is cooked well.

additionally, add ¼ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt. saute until spices turn aromatic.

also 4 tomato and saute until tomatoes turn mushy.

add ½ cup water, cover and cook for 15 minutes or until oil separates from sides.

turn off the flame and add ¼ cup coconut milk, ¼ tsp garam masala and 2 tbsp coriander.

mix well making sure everything is well combined.

finally, enjoy tomato curry with roti or paratha.

Answer 2

Answer:

1. Take all the ingredients to be ground in a wet grinder jar – chopped tomatoes, broken red chilies, garlic, coconut, coriander seeds, chopped onion, whole black pepper and turmeric powder

.2. Add 3 tbsp water and grind to a smooth fine paste. There should be no small chunks or pieces of coconut in the masala paste. Keep the ground paste aside.

3. Heat oil in a pan or pot. add mustard seeds and crackle. then add cumin seeds & saute till they get browned.

4. Add some chopped onions and saute till translucent.

5. then add curry leaves, dry red chilies and asafoetida/hing. Stir.

6. Add chopped tomatoes.

Explanation:

7. Saute the tomatoes for 3 minutes on a low flame.

8. Add the ground tomato-coconut-spices masala paste.

9. Stir and saute for 1 to 2 minutes on a low flame.

10. Add water.

11. Season with salt.

12. Bring to a complete boil first without a lid. Then simmer the curry on a low flame, again without a lid

.13. Simmer till you see oil floating on top of the curry. About 12 to 15 minutes on a low flame after the first boil. Stir the curry at intervals

.14. Garnish the curry with coriander leaves. Serve the tomato curry with steamed rice or jeera rice or chapathi.