BABY  (WHOLE) TOMATOES CURRY IN GRAVY

INTRODUCTION

INGREDIENTS

This novel Curry of whole baby tomatoes is the creation of a new kind.I have fashioned some whole vegetables curries which would , for the first time in cookery , you would be seeing.I am sure that this curry is going to be a standard fixture once you get the hang of its preparation and taste.

Baby Tomatoes 300 gms
Onion 1 large
Kothumalli 1/4 cup
Ginger Garlic paste 2 spoons
Green chilli 2 to 3 nos
Curds 1/4 cup
Turmeric powder 1/2 spoon
Red Chilli powder 1 . 5 spoons
Cumin seed powder 1/2 spoon
Dhania powder 1 spoon
Garam Masala Powder 1/2 spoon
Tamarind paste 2 tbsp
Salt to taste
Jaggery 1 tbsp
Ghee/oil 2 to 3 ladlefuls
Mustard seeds 1 spoon
Curry leaves 1 sprig

FOR GRAVY
Poppy seeds 1 tbsp
Ground nuts seeds 1 tbsp
Gingly seeds 2 tbsp
Cashewnuts paste 3 tbsp

METHOD OF PREPARATION

Select Baby Tomatoes which are not too sweet . Put about 250 ml of water in a pan and heat to boil. Now put the Tomatoes in and after five or six minutes, the outer skin of Tomatoes would be loose. This is blanching. Remove from stove and carefully remove the outer skin of Tomatoes. Ensure that the Tomatoes are not cooked and do not become mushy. If you are not sure of proper blanching , keep the skin intact and use in curry. But I would suggest you to blanch and peel them. The Tomatoes would be about 30% cooked during blanching, Put them in cold water to harden them and not to let them cook by residual heat. 

Pluck coriander leaves , cut chillies in small pieces and set aside. Make paste of onion and set aside. Next stage is to prepare the Gravy Slighly roast all the seeds for gravy Just for about a minute . Now make a fine paste in a mixi and set aside. Take care that cashew pieces are not left out. 

Take oil in a kadai and add mustard seeds, heat on medium flame. when mustard start to pop, add paste of onions and green chilli pieces, reduce the flame to sim and stirr briskly. . Now add the ginger garlic paste. Fry for no more than two minutes. 

Now add chilli , Turmeric and Garam Masala powder , salt etc and turn fry for maximum 40 seconds. Now add curds and after about a minute, add the Gravy paste you made with cashew, sesame and peanuts . Stir well . Now add the blanched Tomatoes Stir fry for another minute. Don't let the gravy concentrate stick to bottom. If need be, add a cup of water. Let the whole thing simmer for at least five to seven minutes. The Tomatoes must have been cooked fully by now. Take care to see that Tomatoes are not mashed at any stage. (if you are afraid that the tomatoes would be over cooked, remove from gravy when they are 3/4 cooked and add just before serving. )

Now add tamarind paste and curry leaves carefully mix it even while you are simmering it. . Mix and cover the kadai. You must ensure that the gravy is thick like dosai batter. 

The WHOLE TOMATO CURRY is ready. You may garnish with Kothumalli leaves before serving. 

Ps. This curry tastes best if it is sweet sour. So please balance Yin and Yang and serve. 
This is a truly a Deccan style curry fashioned and created by me. . . Tastes fantastic with rotis, chappathis , Pulaos and Biriyani. 

Do send in your feedback please.