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Tomato Santosh without Jaggery Recipe

Tomato Santosh without Jaggery is a popular Indian Side Dish
Author :
 
On :
Friday, 26 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 tbsp -oil
  • 1 onion, finely chopped
  • 2 Tomatoes, cut each Tomato into 4 pieces
  • 1/2 tsp - salt (or to taste)
  • For Coconut paste:
  • 45 g - (3 tbsp) - grated Coconut
  • 1 tbsp - water
  • 3/4 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • For seasoning:
  • 2 tsp - oil
  • 1 tsp - Mustard Seeds
  • 1/4 tsp - Jeera ( Cumin seeds )
  • 1/2 tsp - Methi seeds (fenugreek seeds)
  • 1- spring Curry leaves (6 Curry leaves)
  • How to Make Tomato Santosh without Jaggery:

    1. For coconut paste:
    2. Make a fine paste of grated coconut, turmeric powder and red chilli powder.
    3. Add 1 tbsp water (very little water) when making the paste and keep aside.
    4. In a pan, heat oil and add finely chopped onions and fry till golden brown and crisp on a low to medium heat.
    5. Add tomato pieces and salt to taste. Do not add water.
    6. Cover with a lid and cook on a low to medium heat for 8 -10 minutes or until the tomatoes soften.
    7. 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).
    8. Serve as a side dish with dosa (polo) / rotis / rice.
    9. For seasoning:
    10. Heat oil in a frying pan add mustard seeds.
    11. When they splutter, add jeera, methi and fry for 1 - 2 minutes or until fragrant.
    12. Add curry leaves and saute for 2 - 3 minutes until fragrant.
    13. Pour the seasoning over tomato santosh and mix well. Serve with rice.
    14. Recipe Courtesy: Niya's World





     

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