Tuesday, March 01, 2016
Ate tamatar ka salan for the first time at a wedding of my husband's friend. Then I totally forgot about this curry. Recently i read someone mentioning about tamatar ka salan in a fb page which I follow. Last Friday I wanted to make a elaborate dinner for us and opted to prepare tamatar ka salan and vegetable dum biryani. It's a lengthy process to make this curry but it's worth making it. The gravy is rich and tangy. Here is the recipe:-
Peanuts 5 tbsp
Sesame 5 tbsp
fresh coconut powder 5 tbsp
Dry roast the above ingredients and make a fine paste.
Mustard seeds/rai 1 tsp
Fenugreek seeds 7-8 seeds
Curry leaves few
Red chilly whole 2
Onions 2 chopped
Ginger garlic paste 1 tbsp
Turmeric powder 1tsp
Red chilly powder 2 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Green chillies 3
Tamarind juice extracted from a lemon size ball of tamarind.
Coriander leaves chopped
Mint leaves chopped
Whole tomatoes 6-7
Heat oil. Add mustard seeds,fenugreek seeds. Then add onions. Saute until golden brown colour.
Add curry leaves and green chillies. Then add ginger garlic paste,coriander powder,turmeric powder and cumin powder. Sauté for two minutes.
Then add peanut and sesame seeds paste. Mix well and add 2 cups of water.
Cover and cook on low flame for 30 minutes.
Then add tamarind juice, coriander leaves and mint leaves. Let it cook for 5 minutes. Add salt.
Slice the top and bottom of the tomatoes, just a inch of it. Drop each tomato into the gravy.
Cook for 5 minutes. No need of cooking tomatoes well.
Note:-Recipe from vah chef.