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Recipes,Lunch,Quick Fixes,Dinner

Apr 01, 2013







Tangy tomato curry is a favourite among all. In this video, Veena shares her recipe secrets for the superbly delicious curry. So, stay tuned!


    • 8 medium sized tomatoes pureed (boiled in the pressure cooker for 5 mins with 3 cups of water. Once the tomatoes cool, blend them mixer to make a puree)
    • 3 tbsp besan (gram flour)
    • 4 tbsp cooking oil
    • 1 tsp methi daana (fenugreek seeds)
    • 1/2 tsp jeera (cumin) seeds
    • 1/2 tsp mustard (rai) seeds
    • 1/4 tsp turmeric powder
    • A few coriander leaves finely chopped
    • 3 green chillies finely chopped
    • 11/2 piece of ginger finely chopped
    • 1/4 tsp red chilli powder
    • 8-10 curry leaves
    • Salt to taste
    • 1 medium sized potato chopped
    • 2 inch piece of pumpkin chopped
    • 1 carrot grated and sliced
    • 2-3 small brinjals
    • 8-10 gavar (cluster beans)
    • 2 drumsticks scraped and cut
    • 8-10 bhindi (lady fingers)


  • In a vessel, add 4 tbsp oil
  • Once the oil is hot, add 1 tsp fenugreek seeds
  • Add 1/2 tsp mustard seeds
  • Add 1/2 tsp cumin seeds
  • Add finely chopped ginger
  • Add chopped green chillies
  • Add 8-10 curry leaves
  • Once all the ingredients have spluttered, add 3 tbsp gram flour
  • Sauté all the ingredients well together
  • TIP: Sauté the mixture for a couple of minutes till it turns a rich golden brown
  • Once the gram turns golden brown, pour the tomato puree
  • TIP: Add the water in which the tomatoes were boiled
  • Mix well
  • TIP: The tomatoes and gram flour have to be uniform
  • Add 1/4 tsp turmeric powder
  • Add 1/4 tsp red chilli powder
  • Stir well on high flame
  • Now, add the chopped potatoes, pumpkin, carrots, lady gingers, drumsticks, cluster beans and brinjals
  • Add salt to taste
  • TIP: Once the curry comes to a boil, lower the flame and cover with a lid to allow the vegetables to cook
  • Ready to serve

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