Tomato Chalna

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • To Grind :
  • Coconut- 1/2 cup (grated)
  • Ginger - 1/2" x 1/2"
  • Garlic -3 cloves
  • Red chillies - 8
  • Cinnamon stick -1" x 1"
  • Cloves- 2
  • Cardamom -1
  • Turmeric powder- 1 tsp
  • Salt to taste
  • To Season:
  • Aniseed (saunf)- 1 tsp
  • Onion -2 large (sliced)
  • Bay leaf few pieces
  • Curry leaves -2 strands
  • Oil- 2 tbsps
  • Tomato puree -2 cups (for gravy)
  • Vegetables (cauliflower, peas that are previously cooked) - 1 cup

How to Make Tomato Chalna

  • Grind the ingredients (mentioned under the To Grind column) to a fine paste. Take oil in a pan, splutter aniseeds, add curry leaves, bay leaves and then the sliced onion. Saute this until the onions turn light brown.
  • Add the ground paste to this (maintain low or medium heat) and saute until the oil comes out.
  • Add the previously cooked vegetables, tomato puree and saute until oil comes out again. Serve hot with naan, chapatti or puri.