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Fresh Tomatoes in Curd
Fresh Tomatoes in Curd
Ingredients
6 firm ripe tomatoes
2 cups fresh curds, beaten
1-1/2 cups kabuli channa boiled
(1/2 cup when dry)
2 tbsp. channa dal
1 tsp. ginger grated
1 tsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1/2 tsp. garam masala powder
1-1/2 tsp. red chilli powder
1 tbsp. sugar powdered
1 tbsp. cumin seeds crushed
salt to taste
2 tbsp. tamarind chutney
Method
Quarter tomatoes and remove inside carefully. Beat curds, add 1/2
cumin, salt to taste,
1/2 sugar, keep aside.
Keep the quartered tomato boats aside. Pressure cook channa and
dal till soft. Drain and
mash coarsely.
Add garam masala, red chilli, 1/2 sugar, cumin, salt, mint, ginger.
Heat in a heavy pan,
stirring continuously, till a soft lump is formed.
Adjust seasoning and salt if required. Fill each tomato quarter
with this mixture,
pressing down gently into hollow. Arrange side by side in a shallow
dish.
Pour seasoned curds over the quarters to cover all. Drizzle tamarind
chutney over it,
and sprinkle a few pinches of red chilli powder.
Garnish by sprinkling chopped coriander leaves. Serve immediately,
as a snack or a
salad.
Note: Make sure the curds is not sour. Or the dish will taste too
sour. Soak channa
overnight, to boil in 7-8 whistles, in cooker.
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