Hyderabadi Tomatoe Char Recipe

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more affordable and provides a similar flavor.

fresh coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is cheaper and has a longer shelf life.

In an open pot, add 6 cubed tomatoes (300 grams).

Add 1 teaspoon ginger-garlic paste, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, and 2 teaspoons red chili powder.

Add tamarind the size of a lemon and 1 teaspoon coriander powder.

Turn on the stove and cook on medium flame, covering the pot, until the tomatoes turn into a paste.

Stir occasionally to prevent sticking to the bottom.

Once the tomatoes are soft and mashed, add 2 glasses of water.

Put the pot back on high flame and add 2 teaspoons of curry leaf powder.

Add 2 tablespoons of desiccated coconut (or fresh coconut if available).

Cook until the mixture thickens and a nice aroma of spices comes out.

Turn off the stove and prepare the tempering by heating 2 tablespoons of oil.

Add 5-6 garlic cloves and 1 teaspoon of mustard seeds to the hot oil for tempering.

Once the tempering is ready, pour it over the cooked tomato mixture.

Garnish with fresh coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: