This is the first recipe I'm posting on my blog coz it happens to be Neeth's favorite. He's always been my inspiration in the kitchen and has always encouraged me to try something new. This is a very special recipe from my mother-in-law's rasoi in Bagalkot. One of the dishes I never miss cooking during special occasions or otherwise.
A spicy blend of tomatoes, coconut milk & a special curry powder gives this mouthwatering concoction. However the special curry powder used for this is not available anywhere else but in Karnataka. If you do get it, its well worth the effort coz once you try this spicy potion, it will definitely become a part of your everyday cuisine.
Ingredients
5 Tomatoes blanched, pureed & strained.
Oil or Ghee for tempering
Mustard seeds
Curry Leaves
1 Tsp Bolts Curry powder
1 Tsp Chili powder
1 Tbsp brown sugar (or add to taste)
1 cup Coconut Milk
1 cup water
Salt to taste
Chopped Coriander
Method
In a pan temper mustard seeds and curry leaves
Add in the bolts curry powder and chili powder stir for a few seconds
Now add in the pureed tomato, salt, brown sugar and half of the chopped coriander.
Allow to cook for about 10mins
Add in the coconut milk
Garnish with more coriander leaves
5 Tomatoes blanched, pureed & strained.
Oil or Ghee for tempering
Mustard seeds
Curry Leaves
1 Tsp Bolts Curry powder
1 Tsp Chili powder
1 Tbsp brown sugar (or add to taste)
1 cup Coconut Milk
1 cup water
Salt to taste
Chopped Coriander
Method
In a pan temper mustard seeds and curry leaves
Add in the bolts curry powder and chili powder stir for a few seconds
Now add in the pureed tomato, salt, brown sugar and half of the chopped coriander.
Allow to cook for about 10mins
Add in the coconut milk
Garnish with more coriander leaves
Serve hot with rice & papad
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