I always consider tomatoes as my saviar. The best part is they are easily available, even in a corner shop. You don’t have to visit Asian store or any special store to buy them.
Umpteen number of dishes can be made from Tomatoes. It is a basic and key ingredients in most of the Indian curries.
My hubby’s favourite is this one!
- Medium sizes Tomatoes 15
- Grated Paneer (Indian Cheese) 1 Cup
- 1 big onion chopped
- Garlic paste 2 tsp
- Ginger Paste 1 tsp
- 1 green chili finely chopped
- Coriander leaves 1 handful chopped
- Peanuts coarsely powdered 1/4 cup
- Chilli Powder 2 tsp or to taste
- Coriander Powder 1 and 1/2 tsp
- Cumin Powder 1 and 1/2 tsp
- Garam Masala 1 tsp
- Turmeric 1/2 tsp
- Cumin seeds 1 tsp
- Oil 2 tbsp
- Wash and cut the small upper part of Tomatoes.
- Remove the inner part of tomatoes with a spoon and purée it. Add grated Paneer to make stuffing.
- Heat 1 tbsp oil in a pan. Add in onions and sauté Add Garlic ginger paste and chopped chilli. Fry for a minute. Take this mixture out in the plate of stuffing.
- Add all other ingredients except and oil and cumin seeds to make stuffing.
- Stuff the tomatoes one by one.
- Heat Oil in a kadhai or a big pan and put cumin seeds when the oil is ready for tadaka.
- Place all the stuffed tomatoes in the pan now. Add 1/2 cup of water. Simmer for 10 minutes.
- Serve hot with Chapati /Paratha or Rice.
This is typical Maharashtrian style of making Mix Veg Curry specially on Bhogi(It is noramlly a day before Makar Sankranti )This Curry is best eaten with Bhakari(Jawar or bajara Roti) and accompanied with Dahi (Curd) or home made butter.
Traditionally the veggies which go into this curry are Papadi or Valour Ghevada, Peas, Carrots, Beans, Small egg plants(Aubergines). As I was making this curry on a normal day, I changed those veggies a bit but the curry came out really yummy.
Very less chances to get this dish wrong after following this recipe. After all it is my Mother in Law’s recipe!
Veggies I used
Papadi 1 Cup
Carrot 1/2 Cup
Butter Nut Squash chunks 1 Cup
Sprouted Moong ½ Cup
Courgette 1 Cup
To make Paste:
Desiccated Coconut 4 tsp.
Sesame Seeds 2 tsp.
Garlic Pods 3 if big , 6-7 if small or 2 tsp. Garlic Paste
Ginger 1 inch or 1 tsp. Ginger paste
Coriander leaves 1 handful
Oil 2 tbsp.
Mustard Seeds 1 tsp.
Cumin Seeds 1 tsp.
Red Chilli Powder 1 tsp. (or To the Taste)
Garam Masala/ Kala Masala 2 tsp.
Turmeric ½ tsp.
Asafoetida ¼ tsp.
Salt 1 tsp. (or To the taste)
Wash and Cut the veggies in chunks.
Grind all the ingredients for making paste in the grinder. If needed add a dash of water to make fine paste.
Heat oil in a pan. Add mustard seeds and cumin seeds and let them splatter. Add all other ingredients from the Tadaka list and fry for 10 sec. Be careful not to let the spices burn.
Add the paste and fry till the raw smell of the paste goes away or till the oil starts oozing out.
Add the veggies and water to cover the veggies. Cover the pan and cook on medium heat for 10 minutes. Check if the veggies are cooked properly and if needed add some water .
Serve hot with Bhakari and Curd.