Carrot (Gajar) Tomato Curry.

“Carrot (Gajar) Tomato Curry” ... tomatoes win hands down without any argument as one of the best veggie that adjusts and compliments dishes taking it to next level … it blends well with any dish it is added to or when prepared as the main ingredient too … here is my simple dish prepared along with addition of carrots that tastes wonderful served with Idly, Roti, Dosa or Pulav … Yummilicious …

** Tomatoes enjoy the attention of being a veggie that many people bank on. In some homes they just cannot imagine cooking dishes without addition of this beautiful red colored veggie that not only imparts taste to dishes but also a lovely color. It has always occupied one of the main seats in our kitchen and will do so forever. I tried out this recipe today to be served with Idlies and it was definitely a lovely combo. There is nothing much to write on carrot or tomatoes that people are not aware off, so let me move on to the recipe.

** Here is my simple recipe for “Carrot (Gajar) Tomato Curry” … my style …

** Ingredients :

Tomatoes : 4-5 large sized

Carrot/ Gajar : 2 large sized

Onion/ Piyavu/ Kanda :2 large sized

Fresh Green Peas/ Vatana : one cup

Ginger/ Alle’/ Adrak : 1 inch piece

Garlic/ Losun/ Lehsun : 8-10 cloves

Haldi/ Turmeric Powder : just a small pinch.

Fresh Coriander/ Dhania/ Kothimbir Leaves : handful, finely chopped.

Salt/ Namak/ Meeta : to taste

Butter/ Loni : 1-2 tblsp

Oil/ Tel/ Tela : 2-3 tblsp

** Masala to be Ground :

Coconut/ Nariyal/ Soyi : ½ cup freshly grated

Malwani masala powder : 2-3 tblsp

Coriander/ Dhania/ Kottambir Powder : 1 tblsp

Cumin/ Jeera Powder : 1 tsp

Goda Masala or Garam Masala Powder : ½ tsp

** Wash, wipe dry and chop tomatoes into small pieces and keep it aside. Peel off the skin of carrot and cut them into one inch sized cubes and keep it aside.

** Peel off outer the skin of onions, cut one into small sized pieces and the other into medium sized pieces. Keep them ready aside separately. Also shell, wash and keep aside ready the green peas if using fresh ones.

** Note : You can use frozen green peas too. If using sun dried ones, then you will have to soak it overnight/8 hrs and pressure cook before using.

** In a mixer grinder add ginger and garlic (cleaned and chopped to pieces) and grind to a smooth paste adding a little bit of water, only if required. Remove and keep this ready aside. You can use ready-made ginger-garlic paste too.

** In the same mixer add coconut, malwani masala powder, coriander powder, jeera powder, goda masala or garam masala powder and grind to a very fine paste adding little bit of water. Remove and keep this ready aside.

** Heat oil in a thick bottomed kadai, when hot add mustard seeds, when they begin to splutter, add cumin seeds, curry leaves and fry only for a second or two. Add finely chopped onions and fry on medium heat until they are evenly light browned.

** Add ground ginger- garlic paste and continue frying all together until it turns light golden brown in color. Immediately add onion cut to medium sized pieces and continue frying just for a few minutes, until it just about cooks, say translucent.

** Add haldi powder, stir-fry for a second, then add tomatoes pieces and fry well on medium heat for about 2-3 minutes. Cover and cook on low heat stirring often until the tomatoes are cooked soft adding a some water only if required.

** Now slightly mash cooked tomatoes with a potato masher or a ladle (Do not grind in mixer or hand blender), add about ½- 1 cup of water, carrot pieces, green peas, pinch of salt and mix well. Cook covered on medium to low heat stirring often in between until carrot- peas are cooked to about 90%. (Do not overcook).

** Now add ground masala, salt to taste (check and add), required amount of water to bring to thick consistency, mix well and cook on medium heat stirring often until it comes to a rolling boil. Lower the heat, cover and let cook for another 5-7 minutes.

** Remove from heat, garnish with finely chopped coriander leaves and add a dollop of fresh homemade butter. Cover and let rest for about 15-20 minutes for the flavours to be infused well into the curry and it is ready and done.

** “Carrot (Gajar) Tomato Curry” is done and ready to be served. This is a simple tasty side dish that goes well served with any dish of your choice. I served it with Urad- Moong Dal- Masoor- Rice Idly for lunch and it was a fantastic combination, though I am sure it will taste equally good with parathas, roti, dosa, pulav, ghee rice. In fact, I did keep aside some to be served with panpolo (neer dosa) and it was also a fantastic combination, though in my hurry to go to work I could not click a picture, but try it, tastes wonderful.