SINDHI TOMATO CURRY

INGREDIENTS:

Tomatoes
Oil
Besan (Bengal Gram Flour) 1 to 2 tbsp
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Green Chillies
Ginger
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Coriander Leaves
Bhindi (Ladies Finger)
Sugar
Tamarind
Salt to taste

METHOD

• Boil and Blanch the Tomatoes
• Puree the blanched tomatoes in a food processor or mixer
• Strain out the puree in a strainer
• Let the puree get cooled.
• Soak the tamarind in abowl for 10 to 20 mins and extract the juice
• Chop the ginger finely, Green Chillies and Coriander Leaves and set aside
• Take 3 to 4 tbsp of Oil in a cooker
• Add Mustard Seeds and Jeera and add Besan to it
• Stir the besan on low flame so that it doesnt burn
• As the colour of the besan changes to light brown
• Add Hing, Green Chillies and Chopped ginger to it
• Add Turmeric powder and Red chillie powder and mix it on a low flame
• Add the tomato puree and mix the besan mixture
• Finally add little water as with besan the curry gets very thick consistency
• Add Salt, Sugar and Tamarind Juice and mix well.
• Then add Slit bhindi into it.Put a slit on a bhindi
• Let the Curry boil for 15 mins bcoz the bhindi will get soft

Garnish it with Coriander Leaves and Serve with Rice.

For this Curry recipe the tomatoes must be Red.