Tomato Santosh without Jaggery

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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5

Ingredients

How to Make Tomato Santosh without Jaggery

  • For coconut paste:
  • Make a fine paste of grated coconut, turmeric powder and red chilli powder.
  • Add 1 tbsp water (very little water) when making the paste and keep aside.
  • In a pan, heat oil and add finely chopped onions and fry till golden brown and crisp on a low to medium heat.
  • Add tomato pieces and salt to taste. Do not add water.
  • Cover with a lid and cook on a low to medium heat for 8 -10 minutes or until the tomatoes soften.
  • Add coconut paste, stir well (adjust with 2 - 3 tbsps of extra water if you require) and cook again for 5 minutes on a low heat or until the tomatoes are well blended with coconut paste / fragrant (gravy is medium thick in consistency).
  • Serve as a side dish with dosa (polo) / rotis / rice.
  • For seasoning:
  • Heat oil in a frying pan add mustard seeds.
  • When they splutter, add jeera, methi and fry for 1 - 2 minutes or until fragrant.
  • Add curry leaves and saute for 2 - 3 minutes until fragrant.
  • Pour the seasoning over tomato santosh and mix well. Serve with rice.
  • Recipe Courtesy: Niya's World