Take tomatos cut open the top and remove the seeds from inside and keep it a side.Take the seeds and add 2 chillies make a paste.In a pan dry rost peanuts and seasmeseeds and make a paste.
Take a pan add oil, garamasala,zeera, murstard seeds, fenugreek seeds, onion, curry leaves, ginger garlic pasted, salt, turmurice, tomato paste, chilli powder ,coconut powder, coriander powder, cook till oil oozes out.
Once masala cooked add tamarind juice and water as needed, let it boil till oil oozes out.Lastly add the cut open tomatoes and switch of the flame, pour the gravy on the tomatoes top it of with coriander leaves,close it with a lid for 5 min then serve.
4.0 stars based on
35 reviews
Prep time: Minutes
Cook time: Minutes
Total time: 1 hour 30 min
No Value
Serving size: 1 medium slice
Calories per serving: 250
Fat per serving: 12g
Ingredients:
Thinly-sliced apples:
6 cupsWhite sugar:
3/4 cup
Directions:
just like the famous Mirchi ka Saalan and Baghare Baingan, Tamatar cut Saalan is also ubiquotous to Hyderabadi cuisine. All these three mentioned curries, the perfect sides to a Biryani, have the same base gravy, with only brinjals in Baghare Baingan, chillies in Mirchi ka Saalan and tomatoes here in Tamatar ka Saalan. You can also add fish to the same curry base and you get Machli ka Saalan. I have used cherry tomatoes for the curry. Usually regular tomatoes are used which are simply cut into two halves. Tamatar ka Saalan is also referred to as Bagharay Tamatar by some people.
Recipe of Tomato Cut Salan
Ingredient Name
Quantity
Unit
Coriander Leaves
1
Bunch
Coconut Powder
1
Tablespoons
Red Chilli Powder
as needed
Ginger Garlic Pasted
1
Teaspoons
Turmuric
pinch
Salt
as needed
Curry Leaves
2
Springs
Onion Chopped
1
Numbers
Zeera
pinch
Seasmeseeds
2
Tablespoons
Peanuts
2
Tablespoons
Oil
1
Tablespoons
Garama Masala
2
Numbers
Tamarind Juice
1
Cup
Tomatos
6
Numbers
Coriander Powder
1
Teaspoons
Green Chillis
2
Numbers
Fenugrek Seeds
pinch
Murstard Seeds
pinch
Directions
Take tomatos cut open the top and remove the seeds from inside and keep it a side.Take the seeds and add 2 chillies make a paste.In a pan dry rost peanuts and seasmeseeds and make a paste.
Take a pan add oil, garamasala,zeera, murstard seeds, fenugreek seeds, onion, curry leaves, ginger garlic pasted, salt, turmurice, tomato paste, chilli powder ,coconut powder, coriander powder, cook till oil oozes out.
Once masala cooked add tamarind juice and water as needed, let it boil till oil oozes out.Lastly add the cut open tomatoes and switch of the flame, pour the gravy on the tomatoes top it of with coriander leaves,close it with a lid for 5 min then serve.
Everyone was so impressed that I made this dish. Since I married into an Indian family I'm not familar with this style of cooking. Now I'm giving away your recipe :)
rama
•
Feb 24, 2012
Hi Sanjay,
Thank you for showing this curry , it is one of your best recipies.
--Rama
Sakshi Mehrotra
•
Jan 10, 2012
excellent recipe, different from daily routine..all ingredients readily available
Sakshi Mehrotra
•
Jan 10, 2012
Excellent recipe ! Very different in taste from monotonous daily routine and easily available ingredients..
dr smitha rajneesh
•
Dec 17, 2009
your this recipe is good,infact all your recipes r good and they inspire us to cook more and more recipes, and serve it to our loved ones. thank you chef pl keep teaching us new new recipes.
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5 Comments
Thank you for showing this curry , it is one of your best recipies.
--Rama