Mangalorean Tomato Curry
2 tbsp vegetable oil
2 onions, finely chopped
6 large tomatoes, skinned and chopped fine (you can use 2 tbsp tomato paste and 3 tomatoes instead as well)
5 green chilies, cut lengthwise
3-4 curry leaves
1 cinnamon stick
2 carrots, finely chopped
100g french beans, finely chopped(optional)
1 tsp sugar
a pinch of asafoetida
1/2 tsp of turmeric
1/2 tsp black mustard seeds
salt to taste
For The Garnish:-
a handful of coriander leaves, finely chopped
1. Heat the oil in a large pan and add the onions, cooking until just softened. Add the tomatoes, green chilies, carrots, french beans and sugar together with 400ml of water and simmer for about 15-20 minutes on low flame in an uncovered pan.
**For The Tempering- Heat the oil in a small pan and add the asafoetida, turmeric, black mustard seeds and curry leaves. As they splutter and darken, pour them into the tomato curry. Garnish with finely chopped coriander leaves.
This tomato curry is eaten with boiled rice, meat and fish dishes in a Mangalorean meal!