The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness.
Makes 6 servings
Makes 6 servings
4 cups roughly chopped tomatoes
1/2 cup french beans , cut into 1” pieces
1/2 cup cluster beans (gavarfali) cut into 1” pieces
1/2 cup drumsticks , cut into 2” pieces
1/2 cup potato cubes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 pinches of asafoetida (hing)
1/4 cup besan (bengal gram flour)
5 curry leaves (kadi patta)
salt to taste
2 slit green chillies
1 tsp ginger-green chilli paste
3/4 cup ladies finger (bhindi)
1/2 tsp sugar
1/2 tsp garam masala
- Combine the tomatoes and 2 cups of water in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft.
- Remove from the flame and allow them to cool slightly.
- Once slightly cooled, blend the tomatoes in a mixer to a smooth gravy. Keep aside.
- Heat 2 cups of water in a deep kadhai, add the french beans, cluster beans, drumsticks, mix well and cook on a medium flame for 5 minutes.
- Add the potatoes, mix well and cook on a medium flame for 5 to 7 minutes. Keep aside.
- Heat the oil in a kadhai, add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafetida and besan and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the curry leaves, tomato gravy and mixed vegetables, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the salt, green chillies, ginger-green chili paste and ladies finger, mix well cook on a medium flame for 4 to 5 minutes.
- Add the sugar and garam masala, mix well and cook on a medium flame for 1 minute.
- Serve hot with rice or parathas.
Recipe Source: Vegetable in Tomato Gravy by Tarla Dalal