Onions, Tomatoes, and Garlic in a curry - a whole host of Indian cooking count this trifecta as the basis of delicious curries that we enjoy in our homes almost everyday. But onions, garlic, and tomatoes as the curry? Why yes and why not?? Seasoned to perfection this combination makes for a perfect side dish for a sit down dinner or lunch any day. In northern parts of India these three ingredients make the most simple but utterly delicious tomato chutney that accompanies so many meals in the winter months. And in the southern and western parts is a differently seasoned curry that makes for the most divine accompaniment to a homely lunch of rice, dal, and vegetables - the kuzambu!!
1 tsp tamarind paste
8 cloves garlic
1 large white onion, sliced
1 tsp sambar powder
1/4 tsp haldi (turmeric powder)
1 tsp canola oil
1 tsp til oil (raw sesame oil)
1/4 tsp rai (mustard seeds)
1/2 tsp jeera (cumin seeds)
1/2 tsp methi (fenugreek seeds)
1/8 tsp hing (asafoetida)
8 kari patta (curry leaves)
Salt to taste
- Blanche and peel the tomatoes. Chop coarsely.
- Pour the canola oil and sesame seeds oil in a large frying pan or wok.
- Heat, then add the mustard seeds. When they begin to pop, reduce the heat to medium and add the cumin, asafoetida, and fenugreek in this order.
- Immediately add the garlic, and fry until it begins to turn a golden brown.
- Next add the curry leaves, onions, a small pinch of salt and fry until the onions turn transparent.
- Next add the turmeric, followed by the tomatoes and about half a cup of water. Mix well.
- Throw in the sambar powder and stir in the tamarind paste. Stir well, bring to a boil.
- Reduce the heat, allow to cook on medium low until the curry is thick.
- Add salt to taste.
- Enjoy with rice.
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