sharing recipes from one generation to the next
Another simple vegetable curry to add to the growing list on my blog. Serve this dish as part of a curry
750g ripe tomatoes, peeled and quartered
3 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon brown mustard seed
1 teaspoon turmeric
3 cloves garlic, finely chopped
1 large onion, diced
2cm piece fresh ginger, peeled and grated
½ teaspoon, crushed dried red chilli
1 teaspoon salt
1 teaspoon brown sugar
I cup chopped fresh coriander
To peel the tomatoes, cut a small cross in the skin at the base. Drop them into a pot of boiling water for 30 seconds, then into a bowl of iced water. The skins should now slip off easily.
In a pan, heat the oil, then add the spices, when the mustard seeds start to pop add the onion, garlic and ginger and sauté for a couple of minutes. Add the tomatoes, salt and pepper until cook until the tomatoes begin to collapse, about 5 minutes. Remove from the heat and stir in the coriander.
Serve with steamed basmati rice.