Tomato Gravy Curry

Tomato Barda

Ingredients:

Tomatoes 5
Onion 1
Garlic 3 pods
Ginger 1 inch piece
Fenugreek Leaves 1/2 cup packed
Turmeric Powder 1/ 2 tsp
Red Chile Powder 1 tsp
Green Moong Powder 2 tbsps
Coriander Powder 1 tbsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and chop tomatoes.
Peel and finely chop onion.
Peel and mash the ginger.
Peel and mince the garlic.
Wash thoroughly and pluck the fenugreek leaves (don’t chop the leaves).

Heat oil in a pan, add chopped onion, ginger, garlic and fenugreek leaves.
Fry until the fenugreek leaves turn soft, then add chopped tomatoes, turmeric powder, red chile powder and salt.
Cook covered until tomatoes become soft and mushy.
Stir in two cups of water, whole moong powder and coriander powder.
Boil the whole mixture for 5 – 10 minutes on low – medium flame.
Serve hot with steamed rice or chapati.

Notes: Roast the whole green gram and grind it into fine powder in a spice blender to get the green gram powder.

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