Tomato And Onion Curry Recipes

TOMATO ONION KOORA

Tomato Onion Koora image

My mother used to make this curry when we were about to go on vacation or just returned from vacation and didn't have many vegetables in the house. This koora works really well with rice or with pooris.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
1 teaspoon mustard seeds
¼ teaspoon asafoetida powder
1 sprig fresh curry leaves
2 onions, chopped
2 green chile peppers, chopped
½ teaspoon ground turmeric
4 tomatoes, chopped
½ teaspoon red chili powder
1 teaspoon white sugar
salt, to taste
½ cup water
2 tablespoons chopped cilantro leaves, for garnish

Steps:

Heat the oil in a large skillet over medium heat; fry the red chile peppers, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Sprinkle the asafoetida powder over the seeds and add the curry leaves. Stir the onions, green chile peppers, and turmeric powder into the mixture; cook and stir until the onions are softened, 3 to 5 minutes. Add the tomatoes, red chili powder, sugar, and salt; continue cooking until the tomatoes are pulpy. Pour the water into the mixture; simmer until the curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 16.1 mg, Sugar 7.9 g

EGGPLANT, TOMATO AND GREEN ONION CURRY

Eggplant, Tomato and Green Onion Curry image

Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.

Provided by mell_2

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 green onions
1/2 cup plain yogurt
1/2 tablespoon Mexican chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/2 eggplant, cut in 1-inch cubes
1 cup chopped tomato (1 large)
2 tablespoons canola oil

Steps:

Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
If you are not serving the curry right away, remove the lid or it will become to mushy.

Nutrition Facts : Calories 111.8, Fat 8.4, SaturatedFat 1.2, Cholesterol 4, Sodium 174.9, Carbohydrate 8.4, Fiber 3.3, Sugar 4.4, Protein 2.5

TOMATO AND ONION CURRY

Tomato and Onion Curry image

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.

Yield serves 6 and makes about 4 1/2 cups

Number Of Ingredients 11

Ingredients

3 pounds tomatoes, chopped (about 5 generous cups)
Salt
3 tablespoons olive or canola oil
A generous pinch of ground asafetida
2 teaspoons urad dal or yellow split peas
2 teaspoons whole brown or yellow mustard seeds
3 dried hot red chilies
15 fresh curry leaves (use 6 basil leaves, torn up, as a substitute)
1 1/4 pounds onions, chopped (about 3 1/2 cups)
3 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and finely chopped

Steps:

Put the tomatoes and 1 1/2 teaspoons salt in a bowl. Mix and set aside until tomatoes give off some liquid.
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.

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