I make this curry through the summer, whenever tomatoes overrun the vegetable garden, and then freeze some to last me through the winter. This may be served as a vegetarian curry at an Indian meal or as a gloppy, spicy sauce to ladle over hamburgers, grilled fish, and baked or boiled potatoes.
Recipe information
Yield
serves 6 and makes about 4 1/2 cups
Ingredients
Preparation
Step 1
Put the tomatoes and 1 1/2 teaspoons salt in a bowl. Mix and set aside until tomatoes give off some liquid.
Step 2
Pour the oil into a wide, heavy pan and set on medium-high heat. When hot put in the asafetida, urad dal, and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the red chilies and, a few seconds later, the curry leaves and onions. Stir and fry the onions for about 10 minutes or until they are translucent, turning the heat down if necessary so they do not brown. Add the garlic and ginger and stir a few times. Add the tomatoes and their liquid and bring to a boil. Turn heat down to medium and simmer vigorously for 35–40 minutes or until the sauce has thickened to a gloppy consistency. Check the salt. You might need to add up to 1/2 teaspoon more. Remove the whole chilies and serve hot or at room temperature, as preferred.
