Oriya Roasted Tomato Curry
So simple and quick, this is great when you need something to go with rice in a jiffy. By roasting them, the natural sweetness of the tomatoes really comes to the forefront.
Calories: 387kcal
Ingredients
- 4 plum tomatoes
- 2 tablespoon chana chickpea wadi
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 2 green chiles finely chopped
- 4 teaspoons mustard oil
- 2 tablespoons cilantro finely chopped
- salt to taste
Instructions
- Roast tomatoes over open flame until the skin is blistered on all sides.
- Peel them and finely chop.
- Heat oil in a large skillet. Fry wadi until golden brown.
- Remove from skillet and set aside. Grind coarsely.
- Add tomatoes, onion, garlic, chiles and cilantro to skillet.
- Add salt and simmer for 5 minutes.
- Puree in a blender or food procesor
- Return to the heat and cook on high, stirring constantly, for 2 minutes.
- To serve, garnish with the wadi.
- Serve with rice or chappati.
Nutrition
Calories: 387kcal | Carbohydrates: 48g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 318mg | Potassium: 777mg | Fiber: 16g | Sugar: 15g | Vitamin A: 2123IU | Vitamin C: 55mg | Calcium: 118mg | Iron: 2mg
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