Vegetable Curry In Tomato Sauce
by Tarla Dalal
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This curry can be served both as a dal and as a subzi.
- Add 4 teacups of water to the tomatoes and cook for 10 minutes.
- When cooked, take out a thick puree by passing through a sieve.
- Cut the potatoes and the vegetables into big pieces.
- Heat the ghee and fry the mustard seeds and cumin seeds until they begin to crackle.
- Add the asafoetida and the gram flour and cook on a slow flame for at least 2 to 3 minutes.
- Add the tomato puree, vegetables, curry leaves, green chillies, garam masala, paste and salt and cook for 15 to 20 minutes or until the veegetables are soft.
- Serve hot.
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