Tomato Gojju/ Tomato Curry

Very very simple yet most satisfying dish and goes very well with hot rice, dosa and even with chapati's.

Ingredients:
• 2-3 Tomatoes
• 2 Green chilies
• 4-6 Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Asafetida/Hing
• 1 tbsp Red Chilli Powder
• 1 tsp sugar
• 1/3 Cup Tamarind/ Imli/Puli juice
• Salt to taste
• Coriander for Garnishing

For Seasoning:
• 1 tbsp Oil
• 1/4 tsp Mustard seeds
• 1/4 tsp Udrud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)

• 1/2 tsp Cumin seeds (optional)

Time Required: 15 mins

Method:
1. Wash and chop the tomatoes in to small pieces
2. Heat oil in a pan, add seeds, and allow them to splutter
3. Add curry leaves stir fry for 1 minute
4. Add chopped tomatoes, green chilies & cover,simmer for 5 minutes.
5. Add salt, turmeric powder/ Haldi, red chili powder, Asafetida/Hing, tamarind juice and sugar mix nicely
6. Return to low flame stir gently every now and then and cook till everything is tender
7. Serve hot with rice

Note: You can use jaggery instead of sugar (Jaggery is a sweetener made from sugar cane juice - available in Indian Store)

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Aloo Palak Sabzi / Potato & Spinach Curry

Ingredients

• 3 cups chopped spinach
• 2 Potatoes boiled 
• 2  onions chopped fine
• 1 tomato Chopped
• 2 Green Chilies
• Cumin seeds
• 1 tsp. clove powder
• 1 tsp cardamom powder
• 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 2 garlic Flakes - chopped
• 1" piece ginger grated
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• Pinch of asafoetida/Hing
• 1 tbsp. butter or Oil
• salt to taste

Time Required: 45 Minutes

 

 

METHOD:

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. To cool quickly,  hold under running water in a colander.
3. Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
5. Heat the pan with 2 tsp ghee add the cumin seeds.
6. Add the ginger, onions and fry till very tender.
7. Add the tomato and further fry for two minutes.
8. Add all the dry masalas and fry till ghee/butter separates.
9. Add spinach and potatoes.
10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
11. Just before serving, heat butter in a tiny saucepan and add the asafoetida/hing and pour over the vegetable and mix gently. 

Serving: Serve hot with naan or parathas or even rice.


Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

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