Tomato Dum

This curry is rich in tomatoes and the best part about this is it preserves for a long time so it makes a great dish to carry while traveling. No water is used hence it stays fresh for a longer time even without refrigeration. The key is to fry every ingredient which helps bring out the flavours and hence preserve for long.

You will need:

½ kg Onions
¾ kg Tomatoes
1 tbsp Ginger Garlic paste
1 ½ tbsp Red chilli powder
2 tbsps Oil
Salt to taste
Chopped coriander for garnishing

Heat oil in a pan. Add finely chopped onions and fry for about 8 mins or so till they are golden brown. Then add the Ginger garlic paste and fry for 2-3 minutes. Add the finely chopped tomatoes and salt to taste. Also add the red chilli powder and fry till the tomatoes are soft and the raw smell of the chilli powder is gone. This takes about 6-7 minutes. The entire curry cooks in the tomato juice itself. Cook till the oil floats on top and the curry begins to boil. Garnish with chopped coriander.

If you eat eggs then hard boil 3 eggs, shell them and cut them. Garnish the curry with these cut boiled eggs and serve with chapathis/ nan/ kulcha.

To carry along, store in an air tight container. Always use a dry spoon when accessing the curry. Any water content will spoil the curry.

This recipe is my entry to the event "Fresh Produce of the Month" hosted by Marta of An Italian in the US

Tindora (Thondekai) Palya

Tindora (thondekai) is such a versatile vegetable which goes with almost anything. It tastes best when it is spiced up. This is a family favourite and I make this very often.

You will need:

¼ kg Tindora
4 Guntur 4 Byadagi Dry red chillies
2 pods garlic
1 cup coconut gratings
1 tbsp oil
½ tsp mustard seeds
Few curry leaves
Salt to taste

Wash and quarter the Tindora lengthwise (if Tindora is small, halve it). Boil and keep aside. Grind red chillies (use chilli powder if you don't have whole chillies), coconut and chopped garlic to a rough paste. Heat oil in a pan. Add mustard seeds and the curry leaves. Add the ground paste and fry for a couple of minutes. Add the boiled Tindora and mix well so that the paste coats the Tindora. Season with salt and serve.