Vegetables in Tomato Gravy


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The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness.

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Preparation Time: 
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Makes 6 servings
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Ingredients

4 cups roughly chopped tomatoes
1/2 cup french beans , cut into 1” pieces
1/2 cup cluster beans (gavarfali) , cut into 1” pieces
1/2 cup drumsticks (saijan ki phalli / saragvo) , cut into 2” pieces
1/2 cup peeled potato cubes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 pinches of asafoetida (hing)
1/4 cup besan (bengal gram flour)
5 curry leaves (kadi patta)
salt to taste
2 tsp ginger-green chilli paste
3/4 cup ladies finger (bhindi) , cut into 25 mm. (1”) pieces
1/2 tsp sugar
1/2 tsp garam masala

For Serving
rice (chawal) / parathas

Method
  1. Combine the tomatoes and 2 cups of water in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft.
  2. Remove from the flame and allow them to cool slightly.
  3. Once slightly cooled, blend the tomatoes in a mixer to a smooth pulp. Keep aside.
  4. Heat 2 cups of water in a deep kadhai, add the french beans, cluster beans and drumsticks, mix well and cook on a medium flame for 5 minutes.
  5. Add the potatoes, mix well and cook on a medium flame for 5 to 7 minutes. Don’t drain the water and keep aside.
  6. Heat the oil in a kadhai and add the mustard seeds and cumin seeds.
  7. When the seeds crackle, add the asafoetida and besan and sauté on a medium flame for 1 to 2 minutes.
  8. Add the curry leaves, tomato pulp and all the boiled vegetables (including the water), mix well and cook on a medium flame for another 5 to 7 minutes, while stirring occasionally.
  9. Add the salt, ginger-green chili paste and ladies finger, mix well cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  10. Add the sugar and garam masala, mix well and cook on a medium flame for 1 more minute.
  11. Serve hot with rice or parathas.
RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 11 Oct 12 09:25 AM


Bhindi, French beams and drumsticks cooked in a mildly spiced tomato gravy. My daughter loved the vegetable and the tomato based sauce.