Ingredients

• 1 kg - red and sour tomatoes
• 6 to 8 - okra/bhindis
• 2 to 3 - green chillies
• 3 to 4 tbsp - jaggery
• 2 tbsp - besan
• 1/2 tsp - turmeric powder
• A few curry leaves
• Salt to taste
• Water, if required
• For tempering:
• 1.5 tbsp - oil
• 1.5 tsp - mustard seeds
• A pinch - hing

How to Make Garam Tomato Curry

• Boil the tomatoes in pressure cooker for two whistles.
• Cool them, puree and sieve to remove the seed and skin if any.
• Heat oil, add mustard seeds and hing and let it temper.
• Add besan and fry till golden brown on medium flame.
• Now add tomato puree by stirring continuously to avoid lumps. Add water if required to make it as curry consistency.
• Add all the seasoning and washed and cleaned okra/bindi allow to boil on high flame for one boil.
• After that keep it on low flame and let the bhindi become soft for about 10-15 mins. Don't stir much as bhindi might break.
• Serve hot with white rice.