Tomato-Aloo Curry (Tomato-Alugada kura)

Today I want to share one of my favorite recpies, Tomato-Aloo curry. I cook it very often, and this is my hubby's fav too.I know this is a regular curry we can find in my house holds of South India.
Lets talk about my version of recpie, I prefer using a bit more oil and I dont like to use water. So lets dig in...

Ingredients:

1. Potatos 2 medium size skinned and cubed
(I prefer to use white skin potatoes as they taste better)
2. Tomatos 4 medium size chopped (Preferably tomatoes on the vein or plum kind)
3. Red chili pwd 2 tbsp
4. Turmeric 1/2 tsp
5. Coriander leaves 2 tbsp chopped
6. Red onion finely chopped
7. Ginger-Garlic paste 1 1/2 tsp.
8. Salt to taste.
9. Oil 2 tbsp.

Procedure:

1. Heat oil and add chopped onion, let it fry till translucent.
2. Add ginger-garlic paste and fry for another 1 min, then add turmeric pwd followed by potato cubes, fry them for a while.
3. Add chopped tomatoes with coriander leaves and salt.
4. Put the lid and make the stove in between to simmer and medium flame.
(If you are using a pressure cooker,
then put it on medium flame for 2 whistles)
5. Check it after 5 mins and see if the potato cubes are cooked ,then open the lid and cook for few more mins, then its done.
6. Can be served with rice or roti.

This is my entry to JFI: Tomato hosted by Lovely RP of My Workshop


Kitchen Notes: All quantites are approx., changes should be made according to the taste.
Recipe Source: own creation.

Tomato Chutney from my Mom's kitchen

Ingredients:

1. Tomatoes - 4 nos Medium size(I prefer using tomatoes on the vine or plum tomatoes)
2. Green Chillies - 8 nos (Adjust it according to ur taste, I prefer little hot)
3. Tamarind paste - 1 tbsp
4. Coriander/ Kothmir chopped - 1 tbsp
5. Mint chopped - 1 tbsp
6. Sesame/Til/Nuvulu - 2 tbsp - dry roast and grind to a fine powder
7. Turmeric - 1tsp
8. Salt to taste
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's
10. Oil for tadka

Method:

1. Heat 1 tsp of oil add whole green green chillies, kothmir/Coriander, pudina and tamarind paste. Let it fry for a min then add the cut tomatoes.
2. Put the lid and make the stove to medium flame.
3. Check it after 5 - 10 mins, you can see that the water came from tomatoes starts leaving, at this point keep the lid open.
4. After some time you can see only little liquid is left, switch off the stove and let it cool.
5. Take out the green chillies from it and grind it to fine paste along with the sesame paste, add salt.
6. Take a big spatula and try to mix the tomato mixture so that it becomes fine paste. Now add the green chili and sesame mixture, mix well.
7. Finally heat some oil for seasoning, add curry leaves, mustard seeds, dry red chilli's, fry for few seconds, put it in the tomato mixture immediately.
8.Tomato chutney is ready:)can be served with roti, dosa, puri or white rice.

My entry to My Dhaba's VCC:VCC Q4-2006:FAHC:FAHC-campaign


Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My mom's own creation.