Tangy Curried Tomatoes recipe


1kg/2 ¼ lb tomatoes

1 teaspoon ginger paste

1 teaspoon garlic paste

15-20 curry leaves

½ teaspoon fenugreek seeds

1 teaspoon cumin seeds

5 tablespoons vegetable oil

2-3 onions, sliced

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 tablespoon sesame seeds

2 tablespoons gram (chickpea) flour, roasted



For the tempering

1 tablespoon vegetable oil

½ tablespoon cumin seeds

¼ teaspoon mustard seeds

¼ tablespoon fenugreek seeds

¼ tablespoon kalonji (nigella) seeds

7-8 dried red chillies

8-10 curry leaves


Bring 250ml/ 8fl oz (1 cup) water to the boil in a large, heavy-based pan; add the tomatoes, ½ teaspoon each of the ginger and garlic pastes, the curry leaves, fenugreek seeds and cumin seeds and cook for 10 minutes.  Pass through a sieve (strainer) to make a smooth puree.

Heat the oil in a large, heavy-based pan over medium heat, add the onions and fry for about 5-7 minutes, or until golden brown.   Add the remaining ginger and garlic pastes and fry for about 2 minutes.  Add the pureed tomatoes, turmeric, chilli powder and sesame seeds, then season with salt.

Put the roasted gram flour in a small bowl, add a little water and stir together, then add to the pan.  Add a little more water, if required.  The dish should have a thick soup-like consistency.  Simmer over medium heat for about 10 minutes.