Hello & Welcome to This Spicy Life…
Today’s recipe is another from my dear Mother-In-Law. It is a delicious coconut-based curry that is rich in flavor with a spicy bite. This would be a good entrée to serve to a small dinner party along with a mild dal, rice and a simple salad.
Baghara Tomate can be made with cherry tomatoes or any other small tomatoes such as pear. You can also substitute baby eggplants for the tomato (just add about 1/2 tsp more of the tamarind paste to the sauce. Slit the eggplants with a deep “x” on the bottom ends and cook for 15 minutes or longer until tender.) Either vegetable goes extremely well with this curry.
There are several specialty ingredients that may require you to take a trip to an Indian grocery store. If you don’t have one, try a natural foods store or other ethnic grocery. This is an easy recipe but it does have several steps. Just take a deep breath and enjoy the process. You will not be disappointed in the results!
- 24 oz. of cherry tomatoes (or other small tomatoes)
- 3/4 cup grated coconut (unsweetened dried or fresh or frozen)
- 1 1/2 tbsp coriander seeds (or 1 tbsp coriander seed powder)
- 1/2 tsp cumin seeds
- 1 tbsp chana dal (split yellow chickpeas)
- t tbsp peanuts, raw if possible and unseasoned
- 2 tbsp sesame seeds (raw hulled or unhulled)
- 2 medium onions, chopped (about 2 cups)
- 1/2″ ginger, fresh
- 2 cloves of garlic
- 4 tsp oil
- 2 tsp mustard seeds
- 6 – 10 curry leaves
- 1 tbsp chili powder (or to taste)
- pinch of turmeric powder
- 1 1/2 tsp tamarind paste
- salt to taste
- Rinse the tomatoes in water. To each tomato, gently stick in toothpick or the tip of a knife. This will prevent the tomatoes from bursting while cooking. Set aside.
- Roast the following ingredients separately in a dry cast iron or other pan until slightly browned, setting aside until all of the ingredients are roasted: grated coconut, coriander seeds, cumin seeds, chana dal, peanuts, sesame seeds. Place all of these in the blender or grinder container.
- Fry the onions in the same roasting pan. Use a little oil over medium heat, adding the onions when the oil is hot. Stir and cook until they turn translucent. Add to the blender.
- Add the ginger and garlic to the blender. Blend everything to a smooth paste, adding a bit of water if necessary. Set aside this masala.
- In a large sauce pan, heat 2 tsp oil over medium heat. Add the mustard seeds and curry leaves. When the mustard seeds start to pop, add the blended coconut masala. Stir at once and reduce the heat to medium low.
- Stir in the chili powder, turmeric and tamarind paste and salt. Add enough water (if necessary) to make a thin gravy.
- Now add the tomatoes and stir gently. Reduce the heat to low, cover the pan and allow to simmer for 10 minutes. The gravy should thicken slightly, but you can adjust the gravy by simmering longer to make it thicker or adding water to thin it out.
- Serve with rice and dal. Enjoy!