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Tomato Chalna
Tomato Chalna
Ingredients
To Grind :
coconut 1/2 cup (grated)
ginger 1/2" x 1/2"
garlic 3 cloves
red chillies 8
cinnamon stick 1" x 1"
cloves 2
cardamom 1
turmeric powder 1 tsp
salt to taste
To Season:
aniseed (saunf) 1 tsp
onion 2 large (sliced)
bay leaf few pieces
curry leaves 2 strands
oil 2 tbsp
tomato puree 2 cups (for gravy)
vegetables (cauliflower, peas that are previously cooked)
To Season:
aniseed (saunf) 1 tsp
onion 2 large (sliced)
bay leaf few pieces
curry leaves 2 strands
oil 2 tbsp
tomato puree 2 cups (for gravy)
vegetables (cauliflower, peas that are
previously cooked)
Method
Grind the ingredients mentioned under "to grind" to a
fine paste.
Take oil in a pan, splutter aniseeds, add curry leaves and then
the sliced onion.
Saute this until the onions turn light brown.
Add the ground paste to this (maintain low or medium heat) and saute
until the oil
comes out.
Add the previously cooked vegetables, tomato puree and saute until
oil comes out
again.
Serve hot with naan, chappathi or puri.Now stuff the tomato shell
with this filling and
serve.hot with naan, chappathi or puri
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