Vegetables in Tomato Gravy


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Vegetables in Tomato Gravy abundant use of tomatoes and a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes.

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वेजिटेबल्स इन टमॅटो ग्रेवी - हिन्दी में पढ़ें 
વેજીટેબલસ્ ઇન ટમૅટો ગ્રેવી - ગુજરાતી માં વાંચો 

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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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Vegetables in Tomato Gravy recipe - How to make Vegetables in Tomato Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings (6 serving )
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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.
Accompaniments

Buttered Rice, How To Make Buttered Rice 
Chana Dal Paratha 
Jalebi Paratha 
Lachha Paratha, How To Make Lachha Paratha 
Onion Roti 

Nutrient values per serving
Energy97 cal
Protein2.6 g
Carbohydrates10.1 g
Fiber4 g
Fat5.5 g
Cholesterol0 mg
Vitamin A462.6 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C48.9 mg
Folic Acid63.6 mcg
Calcium77.6 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium17.7 mg
Potassium241.4 mg
Zinc0.2 mg

RECIPE SOURCE : Desi KhanaBuy this cookbook

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Reviews

Vegetable Curry In Tomato Sauce
5
 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.