- Tomatoes - 5(Blanched and pureed)
- Chilli powder - 1 tspn
- Turmeric powder - 1/4 tspn
- Tamarind paste - to your taste
- For Grinding
- Coriander seeds - 1 tspn
- Fennel seeds - 1/2 tspn
- cumin seeds - 1/4 tspn
- Black pepper - 1/4 tspn
- Cashews - 5 or Poppy seeds - 1 tspn
- onion -1
- Garlic - 5 pods
- Coconut - 2 pieces
- For Seasoning
- Kalpasi(Black stone flower) - 1
- Cinnamon - 1/2 inch
- Curry leaves
- Oil - 4 tbspn
Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E.
- Roast the spices given under grinding till they give out nice aroma and add the coconut, onion and garlic. When the onion and garlic turns translucent turn off the stove and let it cool.
- If you don't have pureed tomato follow the instructions in this linklink. If you already have frozen tomato puree feel free to use it.
- When the spices are cooled, grind it all together into a fine paste.
- Heat some oil in a deep vessel and season it with kalpasi(Black stone flower), cinnamon and curry leaves. Add the ground spice paste along with turmeric powder and chilli powder to the seasoned oil. saute it till the oil oozes out.
- Add the tomato puree and salt. If needed water can be added. Let it boil till the gravy condenses to a thick consistency and oil separates from the liquid. To achieve this more oil can be added at this point. Add tamarind paste to your taste and turn off the heat.
- This gravy goes well with rice, roti and parotta.
Kalpasi(Black stone flower in English) gives the distinct flavor to this gravy. If you can't find it, just use cinnamon.