Monday, 14 January 2013

TOMATO CHILLI MASALA

Long, thick chillies are used for making Bajjis, ie chillies are dipped in gram flour paste and deep fried. My daughter Dipti loves bajjis. A few days back only I had prepared this, so I did not feel like making them again. I prepared something new- a curry and it goes really well with chappatis or rotis or phulkas. This preparation can be served at breakfast or lunch or dinner. Why don't you try this out and send me your comments??? :)
TOMATO CHILLY MASALA

WHAT YOU NEED:

Tomatoes - 3 medium
Chillies - 2
Capsicum - 1
Gram flour / Besan - 1 tbsp
Red chilli powder - 1/2 tsp
Garam masala powder - 3/4 tsp
Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Garlic - 5
Ginger - 1" piece
Salt to taste
Fresh cream - 1 tbsp
IT CAME OUT SO YUMMY...

THE CHILLY FLAVOR ENHANCED THE TASTE OF CURRY...

HOW TO MAKE :

Chop onion.
Cut chillies and capsicum in 3" long pieces.
Slice the tomatoes in round shape.
Chop ginger and garlic.

Now heat one tbsp oil in kadahi.
Splutter cumin seeds, then add coriander powder. Fry.
Add chopped ginger and garlic, fry till the aroma arises.
Now add onion, stir fry till it is translucent.
Then add Tomatoes and gram flour. Stir for a minute.
Add cut chillies, capsicum, red chilli powder, garam masala powder, salt and enough water. 
Allow it to cook till it is done.
Finally add fresh cream.

Serve hot with Chappatis. 


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