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I was planning to make some subji with Idli than making the same old chutney or sambhar so actually I thought I wanted to try Tomato gravy which I think, was it Raks or chitra's blog who had done some thing with tomato but, as usual I didn't have time to open up and search for it, but this gave me an idea and I thought let me try with tomato something and check out if it goes well with Idlis..., and here I ended up in a simple recipe with tomatoes, but definitely I am going to that tomato thingy too.... from the blog because I remember it simple and nice.
TOMATO-PEAS GRAVY
Ingredients:
- 4 Tomatoes
- 1 onions
- 1 cup peas
- 1 carrot
- 4 to 5 dwarf beans
- 2 garlic pods
- 3 to 4 sprigs of coriander leaves
- salt as required
- 2 to 3 tbsp oil
- 1 tsp mustard seeds
To Grind:
- 2 to 3 tbsp fresh coconut
- 4 to 5 cashew nuts
- 1 tbsp poppy or khuskhus seeds
- 4-3 Guntur-Badgi Red chillies
- 1 tsp Coriander powder
- 1/2 tsp cumin powder
- 1 tsp Garam masala powder
METHOD:
- Take a wok heat oil and add the mustard seeds as they splutter add the finely chopped onion & garlic pods and fry for 2 to 3 minutes.
- Then add the chopped Tomatoes, carrots and beans and fry for few minutes, sprinkle little salt over it and close the lid and allow it to cook.
- meanwhile in a mixer Grind all the ingredients under To grind into a smooth paste.
- Once the subjis i mean veggies are completely cooked add the ground paste and pour 2 cups of water and allow it boil for few more minutes until the raw smell disappears,
- Add more water if necessary that is if the gravy becomes too thick, then add the required amount of salt, but just do not forget that you have already added a little bit of salt for the vegetables to get cooked faster. So, be careful when adding salt and finely chopped coriander leaves to garnish.
- Serve it with hot idlis or dosas or chapatis
