Tomato curry is a staple lunch menu in every Sindhi family’s home on a Sunday. It is popularly known as “Curry-Chaaval”. Though it’s taste differs from place to place depending on the ingredients used, this dish is loved by all Sindhis across the globe.
Also, a couple of my non-Sindhi friends also relish the dish and asked me for it’s recipe.
So I’m uploading this straight from my Mom’s cookbook. 🙂
Directions0/0 steps made
- Wash 4-5 kokam flowers and soak in water for half an hour.
- Boil 7 medium sized tomatoes, let them cool.
- Once cooled, grind the tomatoes in a paste and strain them in order to separate the seeds from the puree.
- Add 2 tbsp. oil in a thick bottom pan and add sugar to it.
- Keep stirring the mixture till it becomes red. Then add half cup besan. Keep stirring till everything is mixed properly.
- Add 1 tsp. mustard seeds, cumin seeds, green chillies, curry leaves, red chilli powder, turmeric and salt.
- Mix the tomato puree in the mixture.
- Then pour water according to the consistency. Stir well.
- In another pan, slit and deep fry 15-20 ladyfingers/okra. Once fried, add them to the curry.
- Reduce the quantity of oil from the kadhai and stir fry some carrots, beans, and gavaal (string beans).
- Squeeze the kokam flowers and put it in the curry. Strain the kokam water and pour it in the curry.
- Boil the curry for 30-45 mins on medium flame.
- Garnish with coriander leaves.
Serve hot with White Rice and Fried Potato Wedges.