Family recipeVegetarianDalMainHyderabadi
Tomato Cut
Amma's notebook · Main course, page 5
A tangy Hyderabadi tomato curry thickened with besan, tempered and served with boiled eggs.
Method
- Pressure cook or boil the tomatoes with onions, ginger-garlic, salt, haldi, mirchi, dhania-zeera pd, podina, kothmir and hari mirchi (carrot and beetroot optional).
- When the tomatoes are tender, squeeze out all the juice and strain it, adding besan pd for the amount of tomatoes. Mix and bring to a boil.
- Check the salt. If the tomatoes aren't sour, add a little vinegar and bring to a boil.
- Finish with a bhagar of oil, rai, zeera, chopped laisan, dried lal mirchi, curry patta and hing.
Serve with
Boiled eggs. Cooked mutton with bones can also be added.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
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